Sweet Potato Wedges: 5 Easy Steps to Make

Name: Sweet Potato Wedges
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 large sweet potatoes, scrubbed and dried (about 2 lbs); 2 tbsp olive oil; 1 tbsp cornstarch; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp kosher salt, or to taste; 1/4 tsp black pepper, freshly ground; 1 tbsp chopped fresh parsley, for garnish (optional)

Rachael

November 28, 2025

Sweet Potato Wedges are a game-changer for anyone looking for a delicious, healthy, and incredibly satisfying side dish. Forget soggy, lackluster fries; this recipe guarantees perfectly crispy edges, a fluffy, tender interior, and a smoky, savory flavor that will have everyone reaching for more.

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Baked in the oven instead of fried, they are a lighter alternative to traditional potato fries but pack an even bigger punch in terms of nutrients and taste. The natural sweetness of the potatoes pairs beautifully with a blend of smoked paprika and garlic, creating an irresistible combination. Whether you’re serving them alongside a burger, as a snack with your favorite dip, or as part of a main course, these wedges are sure to become a staple in your kitchen. They are simple enough for a weeknight dinner but impressive enough for company.

My love for sweet potatoes runs deep, but for years, I struggled to replicate the crispy wedges I’d enjoy at restaurants. My homemade attempts often came out soft, sometimes even limp and soggy, which was always a disappointment. I was determined to crack the code.

After much trial and error—testing different temperatures, oils, and soaking methods—I discovered the two simple secrets that changed everything: a light dusting of cornstarch and a hot oven. The first time I pulled a batch of these perfectly golden-brown Sweet Potato Wedges from the oven and heard that satisfying crunch, I knew I had found the one. Now, this recipe is my go-to for a reliable, crowd-pleasing side that never fails to impress my family and friends.

Why You’ll Love This

Perfectly Crispy: A secret ingredient (cornstarch!) and high baking temperature ensure these Sweet Potato Wedges have an unbeatable crispy texture.
Packed with Flavor: The seasoning blend of smoked paprika, garlic, and onion powder creates a savory, smoky crust that complements the sweet potato’s natural flavor.
Healthy & Wholesome: Baked instead of fried and packed with vitamins, these wedges are a nutritious side dish you can feel good about eating.
Incredibly Easy: With minimal prep and simple steps, this is a straightforward recipe perfect for cooks of all skill levels.

What Makes These Sweet Potato Wedges Special

The number one question people ask is, “Why aren’t my sweet potato wedges crispy?” The answer lies in two key factors: moisture and starch. Sweet potatoes have a higher moisture content than regular potatoes, which can cause them to steam in the oven. This recipe tackles that problem head-on. First, a light coating of cornstarch is crucial. It absorbs surface moisture and creates a thin, starchy layer that crisps up beautifully when baked.

Second, baking at a high temperature of 425°F is essential for quickly evaporating moisture and achieving that desirable golden-brown exterior. Finally, giving the wedges plenty of space on the baking sheet prevents them from steaming each other, ensuring hot air can circulate and crisp up every single surface. This combination of techniques is what makes these Sweet Potato Wedges truly special and consistently crispy.

Key Ingredients for Sweet Potato Wedges

Sweet Potatoes: The star of the show. Look for medium-to-large sweet potatoes with smooth, firm skin. The orange-fleshed varieties like Garnet or Jewel are perfect for their sweet flavor and creamy texture.
Olive Oil: Helps the seasonings adhere and promotes browning and crisping. You can substitute with avocado oil or another high-heat oil.
Cornstarch: The secret weapon for extra crispiness. It creates a dry surface that allows the wedges to get crunchy instead of soft.
Smoked Paprika: Adds a beautiful color and a deep, smoky flavor that is absolutely irresistible with sweet potatoes.
Garlic & Onion Powder: These provide a savory, aromatic base that balances the sweetness of the potatoes.

How to Make Sweet Potato Wedges: Step-by-Step

Step 1: Prep Your Potatoes: Begin by giving your sweet potatoes a good scrub under running water. A common question is whether you need to peel sweet potatoes for wedges, and the answer is no! The skin gets wonderfully crisp and contains extra fiber and nutrients. Once clean, pat them completely dry. Trim the ends and slice each potato in half lengthwise. Then, lay each half flat and cut it into even wedges about a half-inch thick. Uniformity in size is key to even cooking.
Step 2: Season Generously: In a large mixing bowl, whisk together the cornstarch and all your spices: smoked paprika, garlic powder, onion powder, salt, and pepper. This ensures the seasonings are evenly distributed. Add your cut wedges to the bowl.
Step 3: Coat and Arrange: Drizzle the olive oil over the wedges and toss everything thoroughly until each wedge is lightly and evenly coated. Now, arrange them on a parchment-lined baking sheet. The most important rule here is to not overcrowd the pan. Give each wedge its own space to ensure it roasts, not steams.
Step 4: Bake to Crispy Perfection: Bake in a preheated 425°F oven for 15 minutes. Then, use tongs to flip each wedge. This ensures both sides get direct heat and become equally crispy. Return them to the oven for another 10-15 minutes until they are golden, caramelized at the edges, and tender when pierced with a fork.

Storing Your Sweet Potato Wedges

While these Sweet Potato Wedges are undeniably best when enjoyed fresh and hot from the oven, you can store leftovers. Allow the wedges to cool completely to room temperature before storing them. This prevents condensation from building up in the container, which would make them soggy. Place the cooled wedges in an airtight container and refrigerate for up to 4 days. When you’re ready to eat them, the key is to reheat them properly to bring back their crispiness. Avoid the microwave at all costs. Instead, spread them on a baking sheet and pop them into a 400°F oven or an air fryer for 5-10 minutes until they are heated through and crispy again.

Sweet Potato Wedges Variations & Substitutions

This recipe is a fantastic canvas for other flavors. Feel free to get creative with the seasonings. For a bit of heat, add a pinch of cayenne pepper or chili powder to the spice mix. For an herbaceous twist, toss the wedges with dried rosemary or thyme. After baking, you can also grate some fresh Parmesan cheese over the hot wedges for a savory, cheesy finish.

If you don’t have cornstarch, you can substitute it with arrowroot starch or potato starch for a similar crispy effect. The olive oil can be swapped for avocado oil or coconut oil, which also work well at high temperatures. These simple changes allow you to customize the Sweet Potato Wedges to your exact preference.

Serving Suggestions for Sweet Potato Wedges

These versatile Sweet Potato Wedges can be served in so many delicious ways. They are a classic companion to burgers, sandwiches, and wraps, offering a healthier and more flavorful alternative to regular fries. They also make a fantastic appetizer or snack on their own, especially when paired with a dipping sauce. Try them with a creamy aioli, a spicy chipotle mayo, or even just classic ketchup. For a more complete meal, serve them as a side dish alongside roasted chicken, grilled steak, or a hearty salad. Their sweet and savory profile complements a wide range of main courses.

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The History of Sweet Potato Wedges

While the act of cutting potatoes into wedges and roasting them is a timeless cooking method, the rise of Sweet Potato Wedges as a popular dish is a more recent phenomenon tied to the growing awareness of the sweet potato’s nutritional benefits. Sweet potatoes have been cultivated for thousands of years in Central and South America. However, for a long time in Western cuisine, they were primarily relegated to holiday dishes like casseroles.

As people began seeking healthier alternatives to traditional comfort foods in the late 20th and early 21st centuries, the sweet potato stepped into the spotlight. Its natural sweetness, vibrant color, and impressive nutrient profile made it the perfect candidate for a ‘healthier fry,’ leading to the widespread popularity of baked Sweet Potato Wedges on restaurant menus and in home kitchens around the world.

This recipe is your key to unlocking perfectly crispy, flavorful Sweet Potato Wedges every single time. Give it a try, and you’ll see just how easy it is to create a side dish that’s both healthy and incredibly delicious. I hope you enjoy every last bite. If you make this recipe, be sure to leave a comment and rating below to let me know how they turned out for you!

Pro Tips

Don’t Overcrowd the Pan: This is the most crucial tip. If wedges are too close together, they will steam and become soft. Use two baking sheets if necessary to give them space.
Ensure Wedges are Dry: Before seasoning, make sure your cut wedges are patted dry with a paper towel. Less moisture on the surface means a crispier final product.
Soaking is Optional: Some recipes suggest soaking the cut potatoes in cold water to draw out starch. While this can help, the cornstarch method in this recipe is more effective and saves you time.
Flip for Even Cooking: Don’t skip the step of flipping the wedges halfway through. It’s essential for getting both sides perfectly crispy and browned.

Can you make sweet potato wedges in an air fryer?

Yes, absolutely! To make Sweet Potato Wedges in an air fryer, preheat it to 400°F. Toss the seasoned wedges in a bowl with a tablespoon of oil, ensuring they are well-coated. Place them in the air fryer basket in a single layer, being careful not to overcrowd it. Cook for 10-15 minutes, shaking the basket halfway through, until they are golden brown and crispy on the outside. Air frying is a fantastic way to get them extra crispy with less oil.

What dipping sauces go well with sweet potato wedges?

Sweet potato wedges are versatile and pair well with a variety of sauces. Classic choices include ketchup, barbecue sauce, or a simple aioli. For a creamy and spicy kick, try a chipotle mayonnaise or a sriracha-yogurt dip. A honey mustard dressing complements their natural sweetness perfectly. For a healthier option, a Greek yogurt dip seasoned with herbs like dill and chives is also delicious. The possibilities are endless, so feel free to experiment with your favorite flavors.

What’s the difference between a yam and a sweet potato?

Although often used interchangeably in American grocery stores, yams and sweet potatoes are entirely different vegetables. Sweet potatoes, which have tapered ends and smooth skin, come in varieties from orange to purple. They are moist and sweet. True yams, native to Africa and Asia, have rough, bark-like skin, and starchy, dry flesh that’s less sweet. Most of what is labeled as a ‘yam’ in the U.S. is actually a variety of sweet potato.

How do you reheat sweet potato wedges to make them crispy again?

To restore crispiness to leftover Sweet Potato Wedges, avoid the microwave as it will make them soggy. The best method is to reheat them in an oven or air fryer. Preheat your oven or air fryer to 400°F. Spread the wedges in a single layer on a baking sheet or in the air fryer basket. Bake for 5-10 minutes, or until they are hot and have crisped up again. This method helps to draw out the excess moisture and brings back that delightful texture.

Are sweet potato wedges healthier than regular fries?

Generally, yes. Sweet potatoes are packed with nutrients, most notably Vitamin A, Vitamin C, and fiber. When baked instead of deep-fried, Sweet Potato Wedges are significantly lower in fat and calories than traditional french fries. They also have a slightly lower glycemic index, which means they may cause a slower rise in blood sugar. This makes them a more nutrient-dense and wholesome choice for a delicious side dish.