Fries will always have a special place in my heart. I grew up loving that salty, crispy bite, but once I started meal prepping and paying closer attention to how food made me feel, I realized traditional fries often left me sluggish. That's why I started making these Sweet Potato Wedges with Tahini. They've got all the satisfaction of fries, but with nutrient-dense ingredients and a creamy tahini drizzle that makes them feel like a total upgrade.
I love how simple this recipe is. It only takes a few pantry spices, two sweet potatoes, and tahini. Yet the end result tastes gourmet. Whether I make a batch for lunch, a side dish, or an afternoon snack, these wedges never last long in my kitchen.
If you're looking for healthy snack or side dish meal prep ideas, this one's going to become a regular.
Why Sweet Potato Wedges are a Smart Meal Prep Choice
Sweet potatoes aren't just tasty-they're a powerhouse food. One medium sweet potato contains about four times the daily recommended intake of Vitamin A, which supports eye health, immunity, and skin. They also provide:
- Complex carbs for steady energy (no mid-afternoon crash)
- Fiber to keep you fuller longer
- Antioxidants in the skin (so don't peel them!)
- A natural sweetness that pairs perfectly with savory spices
Pairing them with tahini adds healthy fats, calcium, magnesium, and a creamy texture that balances the crispy wedges beautifully.
If you love this combo, you'll also want to check out our Baked Lentil Sweet Potato Falafels with Avocado Cream Sauce or this Gluten-Free Sweet Potato Pizza.
Ingredients You'll Need
- 2 tablespoon runny tahini
- 2 sweet potatoes, washed and scrubbed
- Olive oil
- Himalayan sea salt
- Black pepper
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
How to Make Sweet Potato Wedges with Tahini
- Prep the oven: Preheat to 400°F and line a baking sheet with parchment paper.
- Cut the wedges: Slice each sweet potato in half, then cut each half into 4-6 wedges.
- Season: Arrange wedges on the sheet pan, drizzle with olive oil, and season with salt, pepper, chili powder, cumin, and smoked paprika.
- Bake: Roast for 35-40 minutes until crispy outside and fork-tender inside.
- Finish: Let cool slightly, then drizzle with tahini just before serving.
How to Store
- Fridge: Store cooled wedges in an airtight container for 5-7 days.
- Tahini: Keep tahini in a separate container until serving for best texture.
How to Reheat
- Oven or Air Fryer (best option): Reheat at 375°F for 5-8 minutes until crispy.
- Microwave: Heat for 1-2 minutes (softer, less crispy).
Nutrition (per serving, recipe makes 2)
- Calories: 291
- Protein: 6g
- Carbs: 44g
- Fat: 12g
- Fiber: 8g
FAQs
Can I make these wedges in the air fryer?
Yes! Cook at 375°F for 15-20 minutes, shaking the basket halfway through.
What can I use instead of tahini?
Hummus, Greek yogurt sauce, or even guacamole make great alternatives.
Can I meal prep these for the week?
Absolutely. Just roast a big batch and keep the tahini separate until serving.
Final Thoughts
These Sweet Potato Wedges with Tahini prove that healthy food doesn't have to be complicated or boring. With just a few spices and simple ingredients, you get crispy, satisfying wedges that work as a snack, side dish, or even a light lunch.
If you want more done-for-you meal prep solutions, check out the Workweek Lunch Weekly Meal Plans. You'll get fresh recipes and grocery lists every week, so you don't have to spend hours figuring out what to cook.
Ingredients
- 2 medium sweet potatoes
- ½ tbs olive oil
- ½ teaspoon Chili Powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- salt & pepper
- 2 tbs runny tahini
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Cut the washed and scrubbed sweet potatoes in half and then cut each half into 4-6 wedges. Arrange the sweet potato wedges on the parchment lined baking sheet and drizzle with the olive oil. Sprinkle with salt, pepper, chili powder, and smoke paprika.
- Roast in the oven until the potatoes are browned, crispy on the outside and fork tender on the inside, about 35-40 minutes. Remove from the oven, allow to cool slightly, then serve with runny tahini.
- Keep leftovers separate in the fridge for 5-7 days.
Notes
Nutrition
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