Pin it These oven-baked sweet potato wedges deliver perfect crispiness on the outside while staying tender inside. A simple blend of smoked paprika, garlic powder, and sea salt creates irresistible flavor.
Preparation takes just 10 minutes before 30 minutes in a hot oven. The key is arranging wedges in a single layer without touching, ensuring each piece achieves golden edges.
Optional soaking in cold water removes excess starch for extra crunch. Finished with fresh parsley and flaky salt, these make an ideal side or satisfying snack.
The smell of smoked paprika hitting hot olive oil still takes me back to my first apartment, where I learned that sweet potatoes could actually taste restaurant-quality with just the right technique.
I served these at a dinner party once, and my friend literally stopped mid conversation to ask what made them so good. Sometimes the simplest sides steal the entire show.
Ingredients
- Sweet Potatoes: Choose firm, unblemished ones. The starch content matters for that creamy interior
- Olive Oil: Helps the seasonings stick and creates that golden crust we are after
- Smoked Paprika: The secret ingredient that makes these taste like they came from a restaurant kitchen
- Garlic Powder: Use powder, not fresh garlic here. It distributes evenly and will not burn in high heat
- Dried Thyme: Optional, but adds an earthy note that balances the sweetness beautifully
Instructions
- Preheat and Prepare:
- Get your oven to 220°C with the rack in the middle position. Line a baking sheet with parchment paper, but do not skip this step or cleanup will haunt you later
- Season Generously:
- Toss the wedges in a large bowl with oil and all the spices. Use your hands to massage everything in, ensuring each piece gets coated
- Arrange with Care:
- Spread the wedges in a single layer, leaving breathing room between each one. Crowding the pan leads to steaming, not crisping
- Flip and Finish:
- Bake for 15 minutes, flip each wedge with a spatula, then return for another 12 to 15 minutes until the edges turn golden and caramelized
Pin it My kids started requesting these over regular french fries, which felt like a small victory. Now they are the one side dish that disappears from the platter first.
Making Them Extra Crispy
The water soak trick is not just an old wives tale. I tried it skeptically once and could not believe how much crunchier they turned out. Pat them completely dry with a clean kitchen towel before seasoning, or the water will prevent proper crisping.
Seasoning Variations
Smoked paprika is my go to, but sometimes I swap in chili powder when I want more heat. Cumin works beautifully too, especially if you are serving these with Mexican inspired dishes. The base method stays the same.
Serving Suggestions
These wedges hold their own, but a good dip takes them to another level. Garlic aioli is classic, but I have also served them with spicy ketchup or a simple yogurt herb sauce.
- Let them cool for just 5 minutes before serving. They firm up slightly and become even crispier
- Reheat leftovers in a toaster oven, not the microwave. The microwave will make them soggy
- Double the recipe for a crowd. They will disappear faster than you expect
Pin it There is something deeply satisfying about pulling a tray of these from the oven, all golden and smelling incredible. Hope they become a regular in your kitchen too.
Recipe FAQs
- → How do I get crispy sweet potato wedges?
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Arrange wedges in a single layer without touching. Preheat your oven to 220°C (425°F) for maximum heat. Flip halfway through cooking. For extra crispiness, soak cut wedges in cold water for 30 minutes, then pat thoroughly dry before seasoning.
- → What temperature should I bake sweet potato wedges at?
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Bake at 220°C (425°F). This high temperature ensures the exterior crisps while the interior becomes tender. Lower temperatures result in soft wedges without the desired crunch.
- → How long do sweet potato wedges take to cook?
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Total cooking time is 27–30 minutes. Bake for 15 minutes, flip each wedge, then continue for another 12–15 minutes until golden and crispy at the edges.
- → What seasonings work best on sweet potato wedges?
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Smoked paprika adds depth and subtle heat. Garlic powder provides savory notes. Sea salt enhances natural sweetness. Dried thyme adds earthy undertones. Fresh parsley and flaky salt finish with brightness.
- → Should I peel sweet potatoes before making wedges?
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Leaving the skin on adds texture and nutrients. Simply scrub thoroughly before cutting. The skin becomes crispy during baking and holds the wedges together well.
- → What dips pair well with sweet potato wedges?
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Garlic aioli complements the sweetness. Spicy ketchup adds tang and heat. Plain Greek yogurt with herbs offers a lighter option. Maple mustard balances flavors with sweetness and acidity.
