Save to Pinterest I used to make regular fries all the time until one afternoon I ran out of potatoes and grabbed a sweet potato from the pantry instead. I sliced it into wedges, tossed them with whatever spices I had, and tossed them in the oven without much thought. When I pulled them out thirty minutes later, the edges were caramelized and crispy, the insides soft and sweet. I've never looked back since.
I made these for a casual dinner with friends last spring, and everyone kept reaching for more. One of them asked if I'd fried them because they were so crispy. I just smiled and said it was all about the heat and a little cornstarch trick I picked up along the way. They disappeared faster than anything else on the table.
Ingredients
- Sweet Potatoes: Choose firm, evenly sized ones so the wedges cook at the same rate. Scrub the skin well because leaving it on adds texture and nutrition.
- Olive Oil: Just enough to help the spices stick and encourage browning without making them soggy.
- Smoked Paprika: This is what gives the wedges a gentle smoky depth that makes them taste almost grilled.
- Garlic Powder: Adds a mellow savory note that rounds out the sweetness without overpowering it.
- Ground Cumin: A warm, earthy spice that makes the flavor feel complete and a little unexpected.
- Sea Salt and Black Pepper: Essential for balancing sweetness and bringing all the flavors forward.
- Cornstarch or Arrowroot Powder: The secret to crispy edges. It draws out moisture and creates that golden, crunchy crust.
- Fresh Parsley and Flaky Sea Salt: Optional, but they add a fresh finish and a little elegance when you serve them.
Instructions
- Preheat and Prep:
- Set your oven to 220°C and line a large baking sheet with parchment paper. This high heat is key to getting those edges crispy.
- Cut the Wedges:
- Slice each sweet potato lengthwise into even wedges, about 1.5 cm thick. Uniform size means they cook evenly and you won't end up with some burnt and some undercooked.
- Coat with Cornstarch:
- Toss the wedges in a large bowl with the cornstarch until lightly dusted. This step pulls moisture from the surface and sets you up for crispiness.
- Season Generously:
- Add the olive oil, smoked paprika, garlic powder, cumin, salt, and pepper, then toss until every wedge is evenly coated. Your hands work best here.
- Arrange in a Single Layer:
- Lay the wedges on the baking sheet without crowding or overlapping. Give them space so the hot air can circulate and crisp them up.
- Bake and Flip:
- Bake for 15 minutes, then carefully flip each wedge with a spatula. Return them to the oven for another 15 minutes until golden and crispy at the edges.
- Finish and Serve:
- Sprinkle with flaky sea salt and fresh parsley if you like, then serve them hot. They lose their crispness as they cool, so enjoy them right away.
Save to Pinterest There's something about pulling a tray of perfectly golden wedges from the oven that feels like a small victory. The smell alone gets everyone in the kitchen, and suddenly a simple side dish becomes the thing people remember. It's happened more times than I can count.
How to Get Them Extra Crispy
If you have time, soak the cut wedges in cold water for thirty minutes before you start. This pulls out excess starch, which can make them gummy. Just be sure to pat them completely dry with a towel before tossing them with the cornstarch and oil, or the moisture will ruin the whole effect.
Flavor Variations to Try
Once you've made the classic version, it's fun to switch things up. I've used chili powder and lime zest for a spicy kick, or swapped in herbes de Provence for something more delicate and floral. Cinnamon and a pinch of cayenne also work beautifully if you want to lean into the sweetness with a little heat.
Serving and Storage Tips
These wedges are best eaten right out of the oven while they're still hot and crispy. If you do have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them in a hot oven or air fryer to bring back some of that crunch, though they'll never be quite as perfect as fresh.
- Serve with garlic aioli, spicy ketchup, or a tangy yogurt dip.
- Pair them with grilled proteins, grain bowls, or a simple green salad.
- They also make a great snack on their own with a sprinkle of extra salt.
Save to Pinterest Once you get the hang of these, you'll find yourself making them all the time. They're the kind of recipe that feels special but comes together so easily you'll wonder why you ever bothered with anything else.
Recipe FAQs
- → How do I make the wedges extra crispy?
Soak the cut sweet potato wedges in cold water for 30 minutes, then dry thoroughly before coating with cornstarch and seasoning. This reduces starch and helps crispiness.
- → Can I use other spices for seasoning?
Yes, chili powder, herbes de Provence, or smoked chili flakes can add different flavor profiles to the wedges.
- → What is the best way to bake evenly crispy wedges?
Arrange wedges in a single layer without touching, bake at 220°C (430°F), flip halfway through baking to ensure even crispiness.
- → Are these wedges suitable for vegan diets?
Yes, the ingredients are plant-based and free from dairy and gluten, making them suitable for vegan and gluten-free diets.
- → What can I serve with these sweet potato wedges?
They pair well with various dips like garlic aioli, ketchup, or your favorite plant-based sauces.