Crispy Oven-Baked Sweet Potato (Printable)

Golden, crunchy sweet potato wedges baked with savory spices for a crispy, flavorful side dish.

# What You'll Need:

→ Sweet Potatoes

01 - 2 large sweet potatoes, approximately 28 oz, scrubbed and cut into 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 more 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, for finishing

# Step-by-step Directions:

01 - Preheat the oven to 430°F. Line a large baking sheet with parchment paper.
02 - Slice the sweet potatoes lengthwise into wedges approximately 1/2 inch thick.
03 - Toss the sweet potato wedges in a large mixing bowl with cornstarch or arrowroot powder until lightly coated.
04 - Add olive oil, smoked paprika, garlic powder, ground cumin, sea salt, and black pepper to the wedges. Toss until evenly coated.
05 - Spread the wedges in a single layer on the prepared baking sheet, ensuring pieces do not touch.
06 - Bake for 15 minutes at 430°F.
07 - Using a spatula, turn each wedge over and bake an additional 15 minutes or until edges are golden and crisp.
08 - Remove from oven, sprinkle with flaky sea salt and chopped parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • Crispy on the outside, soft and sweet inside, with way less oil than traditional fries.
  • Simple pantry spices bring out a smoky, savory warmth that balances the natural sweetness beautifully.
  • You can prep them in under fifteen minutes and walk away while the oven does the work.
02 -
  • Don't skip the cornstarch. I tried making these without it once and they just steamed instead of crisping.
  • Make sure the wedges are completely dry before tossing them with oil. Any moisture will work against you.
  • Resist the urge to flip them too early. Let them bake undisturbed for the full 15 minutes so they release from the parchment cleanly.
03 -
  • Use a convection setting if you have one. The circulating air makes them even crispier.
  • Don't overcrowd the pan. If you need to make a big batch, use two baking sheets and rotate them halfway through.
  • Taste one wedge before serving and adjust the salt. Sweet potatoes vary in sweetness, so sometimes they need a little more.
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