Crispy Oven-Baked Sweet Potato (Print Version)

Golden, crunchy sweet potato wedges seasoned and oven-baked to a perfect crisp.

# What You'll Need:

→ Sweet Potatoes

01 - 2 large sweet potatoes (about 28 oz), scrubbed and cut into wedges

→ Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon sea salt, plus more to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - 1 tablespoon cornstarch or arrowroot powder

→ Garnish (optional)

09 - 2 tablespoons chopped fresh parsley
10 - Flaky sea salt, to finish

# Directions:

01 - Preheat the oven to 430°F. Line a large baking sheet with parchment paper.
02 - Cut the sweet potatoes lengthwise into even wedges approximately 1/2 inch thick.
03 - In a large bowl, toss the sweet potato wedges with cornstarch or arrowroot powder until evenly coated.
04 - Add olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper to the bowl. Toss thoroughly to coat all wedges.
05 - Place the wedges in a single layer on the prepared baking sheet, ensuring they do not touch.
06 - Bake for 15 minutes, then use a spatula to carefully flip each wedge.
07 - Return the wedges to the oven and bake an additional 15 minutes or until edges are golden brown and crispy.
08 - Remove from oven, sprinkle with flaky sea salt and optional chopped parsley. Serve immediately.

# Expert Tips:

01 -
  • They come out genuinely crispy on the outside and creamy inside, no fryer required.
  • The smoked paprika and cumin give them a warmth that makes plain ketchup feel like a gourmet pairing.
  • You can prep them while the oven heats and have dinner ready in under an hour.
02 -
  • Drying the wedges thoroughly after washing is crucial, any lingering water will steam them instead of crisping them.
  • Flipping them halfway through isn't optional, it ensures both sides get that golden crust.
  • Don't skip the cornstarch, it makes a noticeable difference in texture.
03 -
  • Use a wire rack on top of the baking sheet if you have one, it lets air circulate and crisps the bottoms even more.
  • Don't overcrowd the pan, bake in two batches if needed to give each wedge breathing room.
  • Taste one wedge right out of the oven and adjust the salt before serving, that final sprinkle makes all the difference.
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