Save I started making these sweet potato wedges on a random Tuesday when I had nothing but two giant sweet potatoes rolling around in my pantry. I wasn't expecting much, just something to tide me over until dinner, but the smell that filled the kitchen halfway through baking made me stop what I was doing. They came out golden and crispy, with edges that crackled when I bit into them. I've been making them ever since, sometimes for myself, sometimes for a crowd, and they disappear every single time.
The first time I brought these to a friend's potluck, someone asked if I'd fried them. I hadn't, but the cornstarch trick I'd picked up from a cooking video made them so crispy that everyone assumed I had. I felt like I'd cracked some kind of secret code. Now I make them whenever I need something that looks impressive but doesn't require me to stand over a stove.
Ingredients
- Sweet Potatoes: Go for firm, heavy ones without soft spots, and don't skip scrubbing the skin since you're leaving it on for texture and nutrition.
- Olive Oil: Just enough to coat the wedges and help the seasonings stick, but not so much that they steam instead of crisp.
- Smoked Paprika: This is what gives them that deep, almost smoky flavor that makes people think you did something fancy.
- Garlic Powder: I use this instead of fresh garlic because it won't burn in the oven and it distributes evenly.
- Ground Cumin: A little warmth that sits underneath everything else, subtle but important.
- Sea Salt and Black Pepper: Season generously because sweet potatoes can handle it, and you want that savory contrast.
- Cornstarch or Arrowroot Powder: The real secret to crispiness, it pulls moisture away from the surface so the edges get crunchy.
- Fresh Parsley and Flaky Sea Salt: Optional, but a sprinkle of both at the end makes them feel finished and fresh.
Instructions
- Prep Your Oven and Pan:
- Preheat to 220°C and line your baking sheet with parchment paper so nothing sticks. A hot oven is key to getting crispy edges.
- Cut the Wedges:
- Slice the sweet potatoes lengthwise into even wedges, about 1.5 cm thick. Keeping them similar in size means they'll all cook at the same rate.
- Coat with Cornstarch:
- Toss the wedges in a large bowl with the cornstarch until they're lightly dusted. This step is what separates soggy from crispy.
- Add Oil and Seasonings:
- Drizzle in the olive oil, then add smoked paprika, garlic powder, cumin, salt, and pepper. Toss until every wedge is coated evenly and smells amazing.
- Arrange on the Pan:
- Lay the wedges in a single layer, making sure none of them touch. Crowding them will trap steam and ruin the crisp.
- Bake and Flip:
- Bake for 15 minutes, then flip each wedge with a spatula. Return to the oven and bake another 15 minutes until golden and crispy at the edges.
- Finish and Serve:
- Pull them out, sprinkle with flaky sea salt and parsley if you like, and serve them hot. They're best right out of the oven.
Save I made these for my niece once when she was going through a picky eating phase, and she ate six wedges without complaining. My sister looked at me like I'd performed a miracle. It wasn't magic, just the right ratio of crispy, salty, and a little bit sweet.
What to Serve Them With
These wedges go with almost anything, but I love them next to grilled chicken, burgers, or even just a fried egg for breakfast. If you're feeling indulgent, make a quick garlic aioli or grab some ketchup. They're also great on their own as a snack when you need something that feels like comfort food but won't make you feel heavy.
How to Store and Reheat
If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, spread them on a baking sheet and pop them in a 200°C oven for about 10 minutes. The microwave will make them soggy, so don't do it unless you're desperate.
Ways to Switch It Up
Once you've made these a few times, you can start playing around with the seasonings. I've done a version with chili powder and lime zest that was incredible, and another time I used herbes de Provence for a more earthy, French vibe. You can also toss them in a little honey and cayenne right before serving if you want sweet and spicy.
- Try swapping cumin for coriander if you want a brighter, citrusy note.
- Add a pinch of cinnamon for a surprising warmth that works with the natural sweetness.
- For a cheesy twist, sprinkle nutritional yeast on them right when they come out of the oven.
Save These wedges have become one of those recipes I don't even think about anymore, I just make them. They're easy, reliable, and always turn out exactly how I want them to.
Recipe FAQs
- → How do I ensure the wedges are crispy?
Soaking the cut wedges in cold water for 30 minutes helps remove excess starch, which promotes crispiness when baked. Additionally, coating them lightly with cornstarch before seasoning aids in a crunchy texture.
- → What spices enhance the flavor of sweet potato wedges?
Smoked paprika, garlic powder, ground cumin, salt, and black pepper create a balanced, smoky, and savory profile that complements the natural sweetness of the potatoes.
- → Can I bake these wedges without oil?
While oil helps achieve a crispy texture and carries the spices, using a minimal amount or substituting with a cooking spray can work but may reduce the crunch and flavor intensity.
- → What is the best way to cut sweet potatoes for even cooking?
Cutting the sweet potatoes lengthwise into uniform wedges about 1.5 cm thick ensures even baking, allowing each piece to crisp up properly while cooking through.
- → Are these sweet potato wedges suitable for special diets?
Yes, they are vegetarian, vegan, gluten-free, and dairy-free, making them versatile for many dietary preferences without compromising taste.
- → What serving suggestions pair well with these wedges?
They can be enjoyed with garlic aioli, ketchup, or other favorite dipping sauces, enhancing their savory notes and making a delicious complement to any meal.