These sweet potato wedges are the perfect side dish when you want something healthier than regular fries but just as satisfying. I’ve tested this recipe dozens of times to get the sweet potato wedges perfectly crispy on the outside and tender inside, and I’m sharing all my secrets with you today.
SERVES: 4 | PREP: 15 MIN | COOK: 35 MIN | TOTAL: 50 MIN
Ingredients
| Main Ingredients | Amount |
|---|---|
| Large sweet potatoes | 3 (about 2 lbs total) |
| Olive oil | 3 tablespoons |
| Cornstarch | 2 tablespoons |
| Kosher salt | 1½ teaspoons |
| Black pepper | ½ teaspoon |
| Garlic powder | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Onion powder | ½ teaspoon |
| Optional Toppings | Amount |
|---|---|
| Fresh parsley, chopped | 2 tablespoons |
| Parmesan cheese, grated | ¼ cup |
Step-by-Step Instructions
Phase 1: Prep Work (10 minutes)
Step 1: Position your oven rack in the lower third of the oven and preheat to 425°F. This placement helps the bottoms get extra crispy by being closer to the heat source.
Step 2: Line two large baking sheets with parchment paper or aluminum foil. Don’t skip this step because it prevents sticking and makes cleanup so much easier.
Step 3: Scrub the sweet potatoes under cold running water with a vegetable brush to remove any dirt. Pat them completely dry with paper towels because any moisture will create steam instead of crispiness.
Step 4: Cut each sweet potato in half lengthwise, then place each half flat-side down on your cutting board. Cut each half into 3-4 wedges depending on the size of your potato. You want wedges about ¾ inch thick at the widest part so they cook evenly.
Phase 2: Coating Process (5 minutes)
Step 5: Place all your wedges in a large mixing bowl. The bowl should be big enough to toss everything without making a mess.
Step 6: Sprinkle the 2 tablespoons cornstarch over the wedges. This is my secret weapon for extra crispiness because it creates a thin coating that crisps up beautifully when it hits the hot oven.
Step 7: Toss the wedges with your hands or a large spoon until every piece has a light, even coating of cornstarch. You shouldn’t see any white powder clumps.
Step 8: Drizzle the 3 tablespoons olive oil over the cornstarch-coated wedges. Use your hands to massage the oil into each wedge, making sure every surface is coated.
Step 9: In a small bowl, combine the salt, pepper, garlic powder, smoked paprika, and onion powder. Mix these seasonings together before adding them to the wedges.
Step 10: Sprinkle the spice mixture over the oiled wedges and toss again until each piece is evenly seasoned. Take your time here because even seasoning means even flavor.
Phase 3: Baking (35 minutes)
Step 11: Arrange the wedges on your prepared baking sheets in a single layer with the flat sides down. Leave at least ½ inch of space between each wedge because crowding creates steam and prevents crisping.
Step 12: Place both baking sheets in the preheated oven. If your oven only fits one sheet at a time, bake in batches for consistent results.
Step 13: Bake for 20 minutes without opening the oven door. Opening it releases heat and adds moisture, which works against getting crispy wedges.
Step 14: After 20 minutes, remove the baking sheets and carefully flip each wedge using tongs or a spatula. The bottoms should be golden brown and starting to crisp up.
Step 15: Return the sheets to the oven, rotating them 180 degrees for even browning. Bake for another 12-15 minutes until the wedges are golden brown on both sides and tender when pierced with a fork.
Step 16: Check for doneness by inserting a fork into the thickest part of a wedge. It should slide in easily but the wedge should still hold its shape.
Phase 4: Finishing Touches (2 minutes)
Step 17: Remove the wedges from the oven and let them rest on the baking sheet for 2-3 minutes. This brief resting time lets the exterior crisp up even more as they cool slightly.
Step 18: Transfer the wedges to a serving platter while they’re still hot. If you’re adding optional toppings, sprinkle the fresh parsley and Parmesan cheese over them now so the cheese melts slightly from the residual heat.
Step 19: Serve immediately while they’re at their crispiest. Sweet potato wedges lose their crunch as they sit, so timing is everything.
Step 20: Provide your favorite dipping sauces on the side, such as garlic aioli, chipotle mayo, or honey mustard for the complete experience.
Chef’s Notes
The Cornstarch Secret: That light dusting of cornstarch absorbs surface moisture and creates a barrier that crisps up beautifully in the oven, giving you restaurant-quality sweet potato wedges at home.
Oil Temperature Matters: Make sure your oil is at room temperature when you toss it with the wedges. Cold oil doesn’t coat as evenly, and you’ll end up with some wedges that are too oily and others that are too dry.
Size Consistency: Cut your wedges as uniformly as possible so they all finish cooking at the same time. Thinner wedges will burn while thicker ones are still raw inside.
Don’t Skip the Flip: Flipping the wedges halfway through gives you golden, crispy surfaces on both sides instead of one crispy side and one soggy side.
Nutrition Information (Per Serving)
- Calories: 215
- Protein: 3g
- Carbohydrates: 35g
- Fat: 11g
- Fiber: 5g
- Sugar: 7g
- Sodium: 745mg
Creative Variations
Spicy Cajun Sweet Potato Wedges: Replace the smoked paprika with 2 teaspoons Cajun seasoning and add ¼ teaspoon cayenne pepper for a spicy kick that pairs perfectly with cooling ranch dressing.
Cinnamon Sugar Sweet Potato Wedges: Skip the savory seasonings and toss the coated wedges with 2 tablespoons brown sugar and 1 teaspoon cinnamon for a sweet side dish that works beautifully with pork chops or ham. If you love experimenting with sweet potato recipes, you’ll also enjoy these perfectly seasoned sweet potato fries that use a similar technique.
Herb-Crusted Wedges: Add 1 tablespoon fresh rosemary, chopped, 1 tablespoon fresh thyme, and 2 cloves minced garlic to your seasoning mix for an aromatic, restaurant-style side dish.
Parmesan Truffle Wedges: After baking, toss the hot wedges with ¼ cup grated Parmesan and 1 teaspoon truffle oil for an upscale version that’s perfect for dinner parties. For another delicious sweet potato preparation, try these crispy sweet potato cubes that work great in grain bowls.
Storage & Reheating Guide
Refrigerator Storage: Store cooled wedges in an airtight container lined with paper towels for up to 3 days. The paper towels absorb excess moisture that would make them soggy.
Freezing Instructions: I don’t recommend freezing cooked wedges because they lose their crispy texture when thawed. If you must freeze them, place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag for up to 2 months.
Reheating Method: Never use the microwave because it turns crispy wedges into mushy disappointments. Instead, reheat them in a 400°F oven for 8-10 minutes, flipping halfway through, until they’re hot and crispy again.
Make-Ahead Tip: You can cut and season the raw wedges up to 4 hours ahead, then store them covered in the refrigerator until you’re ready to bake them.
Troubleshooting Common Problems
Problem 1: Wedges Are Soggy Instead of Crispy
Your wedges likely had too much surface moisture or were crowded on the baking sheet. Make sure you dry them thoroughly after washing and leave space between each wedge. The cornstarch coating also helps, so don’t skip that step.
Problem 2: Wedges Are Burnt on the Outside, Raw Inside
Your oven temperature is too high or your wedges are cut too thick. Lower the temperature to 400°F and cut wedges no thicker than ¾ inch at the widest point. You can also cover them with foil for the first 15 minutes if burning continues.
Problem 3: Seasonings Won’t Stick to the Wedges
You need to coat the wedges with cornstarch first, then oil, then seasonings in that specific order. The cornstarch helps the oil adhere, and the oil helps the seasonings stick.
Problem 4: Wedges Fall Apart When Flipping
You’re trying to flip them too early before the bottoms have had time to crisp up and release naturally from the pan. Wait the full 20 minutes before attempting to flip, and use a thin spatula to gently loosen any stuck spots.
Problem 5: Sweet Potatoes Taste Bland
Sweet potatoes need more salt than you think because their natural sweetness can overpower other flavors. Don’t be afraid to season generously, and taste one wedge before serving the whole batch so you can adjust if needed.
Equipment Essentials
- Two large baking sheets (at least 13×18 inches)
- Parchment paper or aluminum foil
- Large mixing bowl (at least 4-quart capacity)
- Sharp chef’s knife for clean cuts
- Cutting board with a stable surface
- Measuring spoons for precise seasoning
- Tongs or spatula for flipping wedges
- Small mixing bowl for combining spices
- Paper towels for drying potatoes
Organized Shopping List
Produce Section:
- 3 large sweet potatoes (about 2 lbs)
- Fresh parsley (optional)
Oils & Condiments Aisle:
- Olive oil
Baking Aisle:
- Cornstarch
Spices & Seasonings:
- Kosher salt
- Black pepper
- Garlic powder
- Smoked paprika
- Onion powder
Dairy Section (Optional):
- Parmesan cheese
5 Success Secrets for Perfect Sweet Potato Wedges
1. Choose the Right Sweet Potatoes: Pick sweet potatoes that are similar in size and shape so your wedges cook evenly. Look for firm potatoes without soft spots or sprouting eyes.
2. Master the Cut: Uniform wedges are the key to even cooking. Take your time cutting and aim for that ¾-inch thickness at the widest part of each wedge.
3. Don’t Overcrowd: It’s better to use two baking sheets or bake in batches than to crowd wedges together. They need space for air circulation to get truly crispy.
4. Preheat Properly: Always wait until your oven reaches the full 425°F before putting the wedges in. A properly preheated oven starts the crisping process immediately.
5. Serve Fresh: These sweet potato wedges are at their absolute best straight from the oven. Plan your timing so they come out right before you’re ready to eat for maximum crispiness.
