Crispy Oven-Baked Sweet Potato (Printable)

Golden, crunchy sweet potato wedges baked with smoky spices and crisped edges for a tasty side.

# Ingredient List:

→ Sweet Potatoes

01 - 2 large sweet potatoes (approx. 28 oz), scrubbed and cut into 1/2 inch 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 additional 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 - Heat the oven to 430°F and line a large baking sheet with parchment paper.
02 - Cut sweet potatoes lengthwise into evenly sized wedges about 1/2 inch thick.
03 - Place wedges in a large bowl and toss with cornstarch or arrowroot powder until lightly coated.
04 - Add olive oil, smoked paprika, garlic powder, cumin, sea salt, and black pepper to the bowl; toss until wedges are evenly covered.
05 - Spread the wedges in a single layer on the prepared baking sheet, ensuring no pieces touch.
06 - Bake for 15 minutes, then carefully flip each wedge using a spatula.
07 - Return wedges to the oven and bake an additional 15 minutes until edges are golden and crisp.
08 - Remove from oven, sprinkle with flaky sea salt and chopped parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • The cornstarch trick creates edges so crispy they shatter like autumn leaves underfoot.
  • Everything happens in one bowl and one pan, which means less cleanup when you inevitably make a double batch.
  • They taste indulgent but leave you feeling light, the rare win that satisfies both cravings and common sense.
02 -
  • Overcrowding the pan traps steam and turns wedges soggy, so give them breathing room even if it means using two sheets.
  • Skipping the cornstarch will cost you the crispiness, it's the secret that separates good from unforgettable.
03 -
  • Use a baking sheet with a rim to catch any oil drips, and don't skip the parchment or you'll be scrubbing for days.
  • If your oven runs cool, bump the temperature up by 10 degrees or bake a few minutes longer until you see real color and crisp edges.
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