Oven-Baked Sweet Potato Wedges
Crispy on the outside and tender on the inside, these oven-baked sweet potato wedges are a healthier alternative to deep-fried fries. Tossed with smoky paprika and garlic, they caramelize beautifully in the oven. Perfect as a side dish or a guilt-free snack.
For 4 servings
- prep
Soak the sweet potato wedges.
Cut sweet potatoes into ½-inch thick wedges. Submerge in a bowl of cold water and let soak for 30 minutes. This removes excess starch, helping them crisp up in the oven.
TIPDon't skip the soak — it's the secret to getting crispy wedges instead of soggy ones. - prep
Preheat the oven and prepare the baking sheet.
Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper. Avoid overcrowding the pans so the wedges roast instead of steam.
TIPUsing two pans gives the wedges enough space for air to circulate and crisp them. - prep
Dry and season the wedges.
Drain the sweet potatoes and pat them completely dry with a clean kitchen towel. Return them to the dry bowl, add olive oil, and toss until evenly coated. Sprinkle cornstarch, garlic powder, smoked paprika, salt, and black pepper. Toss again until every wedge is well seasoned.
TIPThe cornstarch helps draw out surface moisture and creates a thin crispy coating. - bake · ~30 min
Bake the wedges until golden and crisp.
Arrange the wedges in a single layer on the prepared baking sheets, skin side down where possible. Bake for 15 minutes, then flip each wedge. Rotate the pans and bake for another 10–15 minutes until the edges are browned and the centers are tender.
TIPFlip each wedge with tongs to keep the seasoning intact and the shape uniform. - serve
Serve immediately.
Transfer the hot wedges to a serving plate. They are crispest right out of the oven. Serve plain or with your favorite dipping sauce.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking sweet potato wedges for 30 minutes removes starch, ensuring extra-crispy results.
- 2Pat the wedges bone-dry after soaking to prevent steaming and promote browning.
- 3Don't skip the cornstarch coating; it absorbs surface moisture for a shatteringly crisp exterior.
- 4Arrange wedges skin-side down and spread them in a single layer to maximize caramelization.
- 5Flip wedges carefully with tongs halfway through baking to keep seasoning intact.
- 6For make-ahead, soak and dry wedges, then refrigerate uncovered for up to 4 hours before baking.
Adapt it for your goals.
Spicy chipotle
Add 1 teaspoon chipotle powder and a pinch of cayenne to the seasoning mix for a smoky, spicy kick that complements the sweetness.
herb and parmesanHerb and parmesan
Toss the baked wedges with 2 tablespoons of grated Parmesan and 1 teaspoon of dried rosemary for a savory, umami-rich finish.
cinnamon mapleCinnamon maple
Swap smoked paprika for 1 teaspoon cinnamon and drizzle with 1 tablespoon maple syrup before baking for a sweet, dessert-like twist.
low oilLow-oil
Use an oil mister to lightly spray the wedges with olive oil instead of tossing, reducing oil while still achieving crispiness.
jainJain
Skip the garlic powder and use a pinch of asafoetida (hing) instead; keep the oil and other spices for a Jain-friendly version.
Why this is on our healthy list.
Rich in Vitamin A
Sweet potatoes are loaded with beta-carotene, which the body converts into vitamin A, essential for eye health and immune function.
High in Fiber
The skin-on wedges provide dietary fiber that supports digestion and helps maintain steady blood sugar levels.
Low in Saturated Fat
Using olive oil instead of deep-frying keeps the wedges low in harmful fats while adding heart-healthy monounsaturated fats.
Antioxidant Boost
Smoked paprika and garlic powder contribute antioxidant compounds that help reduce oxidative stress in the body.
Frequently asked questions
Soaking removes surface starch, which prevents the wedges from becoming gummy and helps them achieve a crispy, golden crust.
