Crispy Oven-Baked Sweet Potatoes (Printable)

Golden, crunchy sweet potato wedges baked with smoky spices for a flavorful, healthier side option.

# What You Need:

→ Sweet Potatoes

01 - 2 large sweet potatoes (about 28 oz), scrubbed and cut into wedges

→ Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon sea salt, plus more to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - 1 tablespoon cornstarch or arrowroot powder

→ Garnish (optional)

09 - 2 tablespoons chopped fresh parsley
10 - Flaky sea salt, to finish

# Steps:

01 - Preheat oven to 430°F. Line a large baking sheet with parchment paper.
02 - Slice sweet potatoes lengthwise into wedges approximately 1/2 inch thick.
03 - In a large bowl, toss the potato wedges with cornstarch or arrowroot powder until lightly coated.
04 - Add olive oil, smoked paprika, garlic powder, ground cumin, sea salt, and black pepper to the bowl. Toss thoroughly to ensure even coating.
05 - Place wedges in a single layer on the prepared baking sheet, ensuring pieces do not touch.
06 - Bake for 15 minutes at 430°F.
07 - Turn wedges over with a spatula, then return to oven and bake another 15 minutes until edges are golden and crispy.
08 - Remove from oven, sprinkle with flaky sea salt and chopped parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • They're crispy on the outside and pillowy soft inside, like the best version of a fry you never knew you needed.
  • You can throw them together in minutes with pantry staples and they taste like you spent way more effort than you did.
  • They work as a side dish, a snack, or even breakfast if you're feeling bold.
02 -
  • Don't skip the cornstarch, I tried making these without it once and they were just okay, not crispy.
  • If your wedges aren't crisping up, your oven might not be hot enough or they're too crowded on the pan.
  • Soaking the cut wedges in cold water for 30 minutes before seasoning pulls out extra starch and makes them even crunchier, just dry them really well first.
03 -
  • Make sure your baking sheet is completely flat, any warping will cause uneven cooking and some wedges will burn while others stay pale.
  • If you want them extra crispy, turn on the broiler for the last 2 minutes and watch them like a hawk so they don't char.
  • Use a metal spatula to flip them, it's easier to get under the wedges without breaking them apart.
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