Save I used to think sweet potato wedges were just regular fries wearing an orange disguise, until I pulled a golden batch from the oven one Tuesday evening and my skeptical roommate asked for thirds. The secret wasn't complicated, it was cornstarch and patience. Now these wedges show up at every gathering I host, disappearing faster than I can plate them. They've become my proof that vegetables can steal the spotlight without apology.
The first time I brought these to a potluck, someone assumed I'd fried them and asked for my oil disposal method. When I admitted they'd only seen the inside of an oven, three people immediately asked for the recipe. That night I learned that crispiness isn't about the fryer, it's about heat, space, and a little starch magic. Now I make them for anyone who claims they don't like sweet potatoes, and I've never had leftovers.
Ingredients
- Sweet Potatoes: Choose firm ones with smooth skin, about 800 g total, because evenness in size means evenness in cooking, and nobody wants half-burnt, half-raw wedges.
- Olive Oil: Two tablespoons coat everything without drowning it, creating just enough richness to carry the spices and encourage browning.
- Smoked Paprika: This teaspoon adds a campfire whisper that makes people ask what your secret ingredient is.
- Garlic Powder: Half a teaspoon brings savory depth without the risk of burnt fresh garlic bits.
- Ground Cumin: Another half teaspoon lends earthy warmth that balances the natural sweetness beautifully.
- Sea Salt: Half a teaspoon in the mix, plus more at the end, because seasoning in layers builds flavor that tastes intentional.
- Black Pepper: A quarter teaspoon adds just enough bite to keep things interesting.
- Cornstarch or Arrowroot Powder: One tablespoon is the difference between limp and crackling, absorbing moisture so the exteriors crisp up properly.
- Fresh Parsley: Two tablespoons chopped adds a pop of color and freshness right before serving.
- Flaky Sea Salt: A final sprinkle gives you those delicate, crunchy bursts that make each bite feel special.
Instructions
- Prep the Oven:
- Heat it to 220°C (430°F) and line your baking sheet with parchment paper so nothing sticks and cleanup stays easy.
- Cut the Wedges:
- Slice the sweet potatoes lengthwise into even pieces about 1.5 cm thick, keeping them uniform so they cook at the same rate.
- Coat with Starch:
- Toss the wedges in a large bowl with the cornstarch or arrowroot until they look lightly dusted. This step is non-negotiable if you want crispiness.
- Season Generously:
- Drizzle in the olive oil, then add smoked paprika, garlic powder, cumin, salt, and black pepper, tossing until every wedge is evenly coated and fragrant.
- Arrange Carefully:
- Lay the wedges in a single layer on the prepared sheet, leaving space between each one so steam can escape and edges can crisp.
- Bake and Flip:
- Bake for 15 minutes, then flip each wedge with a spatula to ensure both sides get that golden treatment.
- Finish Crisping:
- Return to the oven for another 15 minutes, watching for crispy edges and caramelized tips. Remove when they're golden and irresistible.
- Garnish and Serve:
- Sprinkle with flaky sea salt and fresh parsley if you like, then serve immediately while they're at peak crunch.
Save One winter evening, I served these alongside roast chicken for my parents, and my dad, who usually ignores vegetables, ate every last wedge on his plate and asked if there were more. That's when I realized these weren't just a side dish, they were a conversation starter, a peace offering, a reason to gather around the table a little longer. Food that makes people reach for seconds without thinking is the kind worth making again and again.
Making Them Extra Crispy
If you have 30 minutes to spare, soak the cut wedges in cold water before you start seasoning. Pat them bone-dry with a kitchen towel, because any lingering moisture will steam instead of crisp. The starch on the outside will cling better to dry surfaces, and you'll get edges that snap when you bite them.
Flavor Variations to Try
Swap the smoked paprika and cumin for chili powder and a pinch of cayenne if you want heat, or try herbes de Provence and lemon zest for something brighter and more Mediterranean. I've also tossed them in cinnamon and a drizzle of maple syrup before baking, which turned them into a sweet side that paired beautifully with pork. The base method stays the same, so you can experiment without fear.
Serving Suggestions
These wedges shine next to burgers, grilled chicken, or a simple green salad, but they're also perfect on their own with a dipping sauce. Garlic aioli, spicy ketchup, or even a yogurt-based herb dip all work beautifully. I've served them at brunches, barbecues, and weeknight dinners, and they've never once felt out of place.
- Pair with a tangy dipping sauce to balance the sweetness.
- Serve them straight from the oven for maximum crispiness.
- Double the batch if you're feeding more than two people, they vanish fast.
Save These wedges taught me that simple things, done right, can become the highlight of any meal. Make them once, and you'll understand why they've earned a permanent spot in my kitchen.
Recipe FAQs
- → How can I make the wedges extra crispy?
Soak cut wedges in cold water for 30 minutes before drying thoroughly. Tossing with cornstarch helps create a crispier texture.
- → What spices are best for seasoning sweet potato wedges?
Smoked paprika, garlic powder, ground cumin, salt, and black pepper blend well to enhance the natural sweetness with a smoky, savory note.
- → What temperature should the oven be for baking?
Preheat the oven to 220°C (430°F) to achieve a crispy exterior and tender inside during baking.
- → Can these wedges be made ahead of time?
They’re best served fresh but can be prepared and stored briefly. Reheat in a warm oven to restore crispiness.
- → What are good serving suggestions for these wedges?
Serve with garlic aioli, ketchup, or your favorite dipping sauce to complement the smoky seasoning and crispy texture.