Pin It I started making these sweet potato wedges on a Tuesday night when I was too tired to think but too hungry to order out. The oven was already warm from something else, and I had two sweet potatoes sitting on the counter looking slightly wrinkled. I figured I'd just slice them up and see what happened. What came out thirty minutes later was so good I ate half the pan standing at the stove, dipping each wedge into a puddle of whatever sauce I could find in the fridge.
The first time I brought these to a potluck, someone asked if I'd fried them. I hadn't, but the cornstarch trick made the edges so crunchy they didn't believe me. By the end of the night, three people had texted asking for the recipe, which made me feel like I'd accidentally stumbled onto something worth keeping.
Ingredients
- Sweet Potatoes: Choose firm ones with smooth skin and no soft spots. I scrub them well but leave the skin on because that is where half the crispy magic happens.
- Olive Oil: Just enough to help everything stick and brown. I've used avocado oil too when I've run out, and it works just as well.
- Smoked Paprika: This is what makes people ask what that smoky flavor is. Regular paprika is fine, but smoked is the difference between good and memorable.
- Garlic Powder: Adds a mellow, roasted garlic vibe without any chopping or burning fresh garlic in the oven.
- Ground Cumin: A warm, earthy note that plays surprisingly well with the sweetness of the potatoes.
- Sea Salt & Black Pepper: I use a little more than I think I need because some of it falls off onto the pan.
- Cornstarch or Arrowroot Powder: The secret to getting that crispy, almost fried texture. It soaks up moisture and crisps beautifully in the oven.
- Fresh Parsley & Flaky Sea Salt: Optional, but a sprinkle of something green and a pinch of crunchy salt at the end makes them look like you tried.
Instructions
- Preheat and Prep:
- Turn your oven to 220°C (430°F) and line a baking sheet with parchment paper. This keeps the wedges from sticking and makes cleanup almost too easy.
- Cut the Wedges:
- Slice each sweet potato lengthwise into even wedges, about 1.5 cm thick. Try to keep them the same size so they cook evenly, though a few rebels always sneak through.
- Coat with Cornstarch:
- Toss the wedges in a large bowl with the cornstarch until they look lightly dusted. This step is what turns them crispy instead of just soft and caramelized.
- Season Generously:
- Add the olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Use your hands to toss everything together until each wedge is coated and smells amazing.
- Arrange in a Single Layer:
- Spread the wedges out on the baking sheet so none of them touch. Crowding them makes them steam instead of crisp, and that is a tragedy.
- Bake and Flip:
- Bake for 15 minutes, then flip each wedge with a spatula. They should be starting to brown on the bottom and smell like a campfire in the best way.
- Finish Baking:
- Bake for another 15 minutes until the edges are golden and crispy. If you like them extra crunchy, give them a few more minutes under the broiler.
- Garnish and Serve:
- Pull them out, sprinkle with flaky salt and parsley if you have it, and serve them hot. They lose their crispness as they cool, so eat them fast.
Pin It I made these on a Sunday afternoon when my neighbor came over with her kids. They ate them like popcorn, fighting over the crispiest ones, and she said it was the first time her youngest had ever asked for more vegetables. I didn't have the heart to tell her they were technically a root, not a vegetable, but it felt like a small win either way.
How to Get Them Extra Crispy
The cornstarch is the real trick here, but spacing them out on the pan and flipping them halfway through makes all the difference. I learned this after a batch came out soggy and sad because I'd crammed them onto one small tray. Give them room to breathe, and they will reward you with edges that shatter when you bite into them.
Flavor Variations Worth Trying
I have swapped the cumin for chili powder when I wanted them spicier, and once I used herbes de Provence because that is all I had. Both were great. You can also toss them with a little honey and cinnamon after baking if you are feeling sweet, though I have only done that once and it confused everyone at dinner.
What to Serve Them With
These wedges go with almost anything, but I love them next to burgers, grilled chicken, or just a bowl of something creamy to dip them into. Garlic aioli is my favorite, but ketchup, ranch, or even plain sour cream works when you are lazy.
- Try them with a spicy sriracha mayo if you want a little heat.
- They are great cold the next day, straight from the fridge as a snack.
- If you have leftovers, reheat them in the oven at 200°C for 5 minutes to bring back the crisp.
Pin It These wedges have become my fallback when I need something easy that still feels like I put in effort. They are simple, reliable, and they make the whole kitchen smell like comfort.
Recipe FAQs
- → How do I achieve extra crispy sweet potato wedges?
Soak cut wedges in cold water for 30 minutes before drying thoroughly and coating with cornstarch or arrowroot powder to enhance crispiness during baking.
- → Can I use different seasonings for these wedges?
Absolutely! Try chili powder, herbes de Provence, or smoked paprika variations for unique flavor twists that complement the natural sweetness of the potatoes.
- → Is it necessary to flip the wedges during baking?
Yes, flipping the wedges halfway ensures even browning and a crispy texture on all sides without burning.
- → What dipping sauces pair well with these wedges?
Garlic aioli, ketchup, or spicy mayonnaise are excellent companions, adding creamy or tangy contrasts to the crunchy, savory wedges.
- → Are these wedges suitable for special diets?
Yes, they are vegetarian, vegan, gluten-free, and dairy-free, making them a versatile side for many dietary preferences.