Crispy Sweet Potato Wedges (Printable)
Golden wedges with crispy edges and tender centers, seasoned to perfection.
# What You'll Need:
→ Sweet Potatoes
01 - 2 large sweet potatoes (about 1.75 pounds), scrubbed and cut into wedges
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon ground black pepper
06 - 1 teaspoon sea salt
07 - ½ teaspoon dried thyme (optional)
→ Garnish (optional)
08 - 1 tablespoon chopped fresh parsley
09 - Flaky sea salt, to taste
# How To Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, black pepper, sea salt, and thyme until evenly coated.
03 - Arrange the wedges in a single layer on the prepared baking sheet, ensuring they are not touching for maximum crispiness.
04 - Bake for 15 minutes, then flip each wedge. Return to the oven and bake for another 12–15 minutes, or until golden and crispy at the edges.
05 - Remove from the oven. Sprinkle with chopped parsley and flaky sea salt if desired. Serve immediately.
# Expert Suggestions:
01 -
- They achieve that perfect crunch without deep frying, making them surprisingly lightweight
- The seasoning blend hits every flavor note sweet, smoky, and just a little addictive
02 -
- Soaking the wedges in cold water for 30 minutes removes excess starch. It is an extra step, but the difference in texture is undeniable
- Do not rush the flipping halfway through. This is where the magic happens for even crispiness on both sides
03 -
- Cut your wedges as evenly as possible. Some will finish before others, but uniform size helps them cook at the same rate
- Serve immediately. Like most roasted vegetables, these lose their prime texture as they sit