Baked Sweet Potato Wedges
Crispy on the outside, tender and sweet on the inside, these baked sweet potato wedges are a simple, wholesome side dish or snack. Tossed with a light coating of olive oil and seasoned with paprika and garlic powder, they roast to golden perfection in the oven. A healthier alternative to deep-fried fries that doesn't compromise on flavor or crunch.
For 4 servings
- prep
Preheat the oven and prepare the baking sheet.
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
- prep
Cut the sweet potatoes into wedges.
1.Scrub the sweet potatoes clean and pat them dry.2.Cut each sweet potato in half lengthwise, then cut each half into 3-4 even wedges, about 1/2-inch thick.3.Aim for uniform size so they cook evenly.TIPLeaving the skin on adds extra fiber and a rustic look. - mix
Season the sweet potato wedges.
In a large bowl, toss the sweet potato wedges with olive oil until evenly coated. Sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss again until the wedges are well seasoned.
- bake · ~30 min
Arrange wedges on the baking sheet and bake.
1.Spread the wedges in a single layer on the prepared baking sheet, ensuring they don't overlap.2.Bake for 15 minutes.3.Remove from oven, flip each wedge with a spatula, and rotate the pan.4.Return to the oven and bake for another 10-15 minutes, until golden brown and crispy on the edges.TIPDon't crowd the pan — overcrowding steams the wedges instead of roasting them. - serve
Serve the baked sweet potato wedges hot.
Remove from the oven and let them cool for 2-3 minutes on the baking sheet to crisp up further. Transfer to a serving plate and enjoy immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak cut wedges in cold water for 30 minutes, then dry thoroughly to remove excess starch for extra crispiness.
- 2Flip the wedges halfway through baking and rotate the pan to ensure even browning on all sides.
- 3Leave the skin on for added fiber, texture, and a rustic appearance that also helps hold the wedges together.
- 4For maximum crispiness, spread wedges in a single layer without overlapping—crowding traps steam and softens them.
- 5Let the wedges rest on the baking sheet for 2–3 minutes after baking; they will continue to crisp as they cool slightly.
- 6Store leftover wedges in an airtight container in the fridge for up to 3 days; reheat in a hot oven or air fryer to restore crunch.
Adapt it for your goals.
Spicy Cajun
Swap the smoked paprika for 1 tsp Cajun seasoning and add a pinch of cayenne pepper for a bold, spicy kick that pairs well with dipping sauces.
Herb & ParmesanHerb & Parmesan
Toss the baked wedges with 2 tbsp freshly grated Parmesan and 1 tsp dried rosemary or thyme in the last 5 minutes of baking for a savory, umami-rich twist.
Garlic & HerbGarlic & Herb
Add 1 tsp dried oregano and 1/2 tsp onion powder to the seasoning mix, then toss with fresh chopped parsley after baking for a fragrant, Mediterranean-inspired version.
Sweet & SpicySweet & Spicy
Drizzle with 1 tbsp honey or maple syrup during the last 5 minutes of baking, along with a pinch of cinnamon and cayenne, for a caramelized glaze with heat.
Cumin & LimeCumin & Lime
Replace paprika with 1 tsp ground cumin and add 1/2 tsp chili powder; squeeze fresh lime juice over the wedges before serving for a tangy, earthy flavor profile.
Why this is on our healthy list.
Rich in Vitamin A
Sweet potatoes are packed with beta-carotene, which the body converts into vitamin A, supporting healthy vision, immune function, and skin health.
High in Dietary Fiber
Leaving the skin on boosts fiber content, aiding digestion, promoting satiety, and helping maintain stable blood sugar levels.
Lower in Fat Than Fries
Using just 2 tablespoons of olive oil for the entire batch keeps the fat content significantly lower than deep-fried alternatives, while providing heart-healthy monounsaturated fats.
Good Source of Potassium
Sweet potatoes are naturally rich in potassium, an essential mineral that helps regulate blood pressure and muscle function.
Frequently asked questions
Most likely causes are overcrowding the pan (which traps steam) or not drying the wedges thoroughly before oiling. Spread them in a single layer with space between each wedge and pat them very dry with a clean towel.
