Sweet Potato Wedges
Learn how to make the best crispy baked Sweet Potato Wedges. Perfectly seasoned, fluffy inside, and never soggy. The perfect healthy side dish.
Ingredients
Main 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
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Setting the oven to the right temperature is a key step for achieving maximum crispiness.
- Cut the Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly. There's no need to peel them as the skin gets deliciously crispy. Trim off the ends. Cut each sweet potato in half lengthwise. Place each half cut-side down and slice it into 3-4 long, even wedges, about 1/2 to 3/4-inch thick.
- Season the Wedges: In a large bowl, combine the smoked paprika, garlic powder, onion powder, salt, pepper, and cornstarch. The cornstarch is the secret ingredient that absorbs moisture and creates an extra crispy coating. Add the sweet potato wedges to the bowl.
- Coat and Arrange: Drizzle the olive oil over the wedges in the bowl. Toss everything together until the wedges are evenly coated with the oil and spice mixture. Arrange the seasoned wedges on the prepared baking sheet in a single layer. Make sure not to overcrowd the pan; use two sheets if necessary. Overcrowding will steam the potatoes instead of roasting them, leading to soggy results.
- Bake to Perfection: Bake for 15 minutes, then carefully flip the wedges over using tongs. Return to the oven and bake for another 10-15 minutes, or until they are tender on the inside and golden brown and crispy on the outside. Keep an eye on them in the last few minutes to prevent burning.
- Serve: Remove the baking sheet from the oven. Let the wedges cool for a few minutes directly on the pan; they will crisp up more as they cool. Garnish with fresh parsley if desired and serve immediately with your favorite dipping sauce.