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Shake and Bake Sweet Potatoes

Shake and bake sweet potatoes are coated in olive oil and spices in a bag, then roasted until tender with browned edges. The 1/2-inch-thick wedges make a simple, savory side dish with minimal cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 232
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb sweet potatoes scrubbed and cut into 1/2-inch-thick wedges
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.75 tsp fine salt
  • 0.25 tsp black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Put the sweet potato wedges in a gallon-size resealable bag, add the olive oil, paprika, garlic powder, salt, and black pepper, seal the bag, and shake until evenly coated.
  4. Arrange the wedges in a single layer on the prepared baking sheet, leaving space between them.
  5. Bake for 25 to 35 minutes, turning the wedges halfway through, until tender and browned at the edges.

Notes

Leave space between the wedges so they brown instead of steam. Refrigerate leftovers for up to 4 days; freezing is fine, though the wedges may soften when reheated.