Save to Pinterest I was skeptical the first time someone told me you could get sweet potato wedges crispy in the oven without deep-frying. But one chilly October evening, I tried it anyway, mostly because I had two enormous sweet potatoes and zero patience for standing over hot oil. The smell that filled my kitchen—smoky, sweet, almost caramelized—made me a believer before I even tasted one. Now these wedges show up on my table at least twice a month, and nobody ever guesses how simple they are.
I made these for a casual Friday dinner with friends who claimed they didn't like sweet potatoes. Halfway through the plate, one of them looked up and said, "Okay, I was wrong." We polished off two full trays that night, fighting over the crispiest corner pieces. It became our unofficial side dish whenever anyone needed comfort food that didn't feel heavy.
Ingredients
- Sweet Potatoes: Choose firm, smooth-skinned ones without soft spots, and cut them into even wedges so they cook at the same rate.
- Olive Oil: Just enough to help the spices cling and encourage browning without making them greasy.
- Smoked Paprika: This is what gives the wedges that subtle campfire flavor, use regular paprika if that is all you have.
- Garlic Powder: Adds a savory backbone that balances the natural sweetness beautifully.
- Ground Cumin: A pinch of earthiness that makes these taste more complex than they are.
- Sea Salt & Black Pepper: Essential for bringing out every other flavor, don't skip the flaky salt at the end.
- Cornstarch or Arrowroot Powder: The secret weapon for crispy edges, it absorbs moisture and creates a light crust.
- Fresh Parsley: Optional but adds a bright pop of color and freshness right before serving.
Instructions
- Preheat and Prep:
- Set your oven to 220°C (430°F) and line a large baking sheet with parchment paper. A hot oven is essential for getting those edges golden and crisp.
- Cut the Wedges:
- Slice the sweet potatoes lengthwise into even wedges, about 1.5 cm thick. Try to keep them uniform so they cook evenly.
- Coat with Cornstarch:
- Toss the wedges in a large bowl with the cornstarch until lightly dusted. This step pulls moisture away from the surface and sets you up for maximum crispiness.
- Season Generously:
- Drizzle in the olive oil, then add the smoked paprika, garlic powder, cumin, salt, and pepper. Toss everything together until each wedge is evenly coated and glistening.
- Arrange on the Tray:
- Spread the wedges in a single layer on the prepared baking sheet, making sure they don't touch. Crowding them traps steam and leads to soggy edges.
- Bake and Flip:
- Slide the tray into the oven and bake for 15 minutes. Pull it out, flip each wedge carefully with a spatula, then return it to the oven for another 15 minutes until the edges are crispy and golden.
- Finish and Serve:
- Remove from the oven and immediately sprinkle with flaky sea salt and chopped parsley if you like. Serve hot while they're still crackling.
Save to Pinterest There was a Sunday afternoon when I served these alongside roasted chicken and a simple salad, nothing fancy. My sister sat at the counter and ate wedge after wedge straight off the tray, completely ignoring the rest of her plate. She finally looked up and said, "These are better than anything I've ordered out." That's when I knew this recipe was a keeper.
How to Get Them Extra Crispy
If you have an extra 30 minutes, soak the cut wedges in cold water to draw out some of the starch. Pat them completely dry with a clean towel before tossing with cornstarch and oil. The drier they are when they hit the oven, the crispier they'll become. I also like to crank the oven up to 230°C (445°F) for the last 5 minutes if I want them almost chip-like on the edges.
Flavor Variations to Try
The base recipe is forgiving and loves experimentation. Swap the cumin for chili powder and add a squeeze of lime for a Tex-Mex vibe. Or go Mediterranean with dried oregano, lemon zest, and a drizzle of tahini after baking. I once tossed them in cinnamon and a tiny bit of brown sugar for a sweet version that paired beautifully with roasted pork.
Serving Suggestions & Pairings
These wedges are incredibly versatile. Serve them alongside burgers, grilled chicken, or a big green salad for an easy weeknight dinner. They also make a fantastic snack with garlic aioli, spicy ketchup, or even a cool yogurt dip with fresh herbs. I've brought them to potlucks and watched them disappear before the main course even arrived.
- Pair with a tangy dipping sauce to balance the natural sweetness.
- Serve them hot straight from the oven for the best texture.
- Leftovers reheat well in a hot oven or air fryer, though they rarely last that long.
Save to Pinterest These sweet potato wedges have become one of those recipes I make without thinking, the kind that feels like a small win every time they come out perfect. I hope they bring the same easy joy to your table.
Recipe FAQs
- → How can I make the wedges extra crispy?
Soaking cut wedges in cold water for 30 minutes before drying and coating with cornstarch or arrowroot powder helps achieve extra crispiness when baked.
- → What temperature is best for baking sweet potato wedges?
Baking at 220°C (430°F) ensures a golden, crispy exterior while keeping the inside tender.
- → Can I use other seasonings for different flavors?
Yes, try chili powder, herbes de Provence, or your favorite spices to customize the flavor profile of the wedges.
- → Should I flip the wedges during baking?
Flipping the wedges halfway through baking promotes even crisping and browning on all sides.
- → What are some good dips to serve alongside these wedges?
Garlic aioli, ketchup, or any preferred dipping sauce complement the savory, crispy wedges well.