Vegan Sweet Potato Wedges Baked
Crispy on the outside, tender and sweet on the inside, these baked sweet potato wedges are the perfect satisfying snack or side. Coated in a smoky, slightly spicy seasoning blend and roasted until caramelized at the edges, they're completely plant-based and require no deep frying.
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.
Scrub the sweet potatoes clean. No need to peel. Slice each potato in half lengthwise, then cut each half into 4-6 wedges depending on thickness. Aim for uniform size so they cook evenly.
TIPKeeping the skin on adds fiber and helps the wedges hold their shape during baking. - mix
Toss the wedges with oil and cornstarch.
Place the sweet potato wedges in a large mixing bowl. Drizzle with olive oil and toss thoroughly to coat every wedge. Sprinkle the cornstarch over them and toss again until no white patches remain. The cornstarch is the secret to getting them crispy without frying.
- mix
Season the wedges.
Sprinkle the smoked paprika, garlic powder, cumin powder, black pepper, and salt over the oiled wedges. Toss one final time to distribute the seasoning evenly.
- bake
Arrange wedges on the baking sheet.
Spread the seasoned wedges in a single layer on the prepared baking sheet. Make sure no wedges overlap or touch. Crowding the pan will steam them instead of roasting them.
TIPUse two baking sheets if needed — proper spacing is key for crispy edges. - bake · ~30 min
Bake until golden and crisp.
Bake for 15 minutes, then remove the pan from the oven and flip each wedge carefully with tongs. Return to the oven and bake for another 10-15 minutes, until the wedges are deeply golden at the edges and tender when pierced with a fork.
- serve
Serve hot.
Transfer the wedges to a serving plate. They will continue to crisp up slightly as they cool for a minute. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut wedges uniformly, about ½-inch thick, for even cooking and crispness.
- 2Soak cut wedges in cold water for 30 minutes, then pat dry, to remove excess starch and boost crunch.
- 3Do not overcrowd the baking sheet; use two trays if needed to ensure hot air circulates.
- 4Flip wedges halfway through baking using tongs for all-over golden color.
- 5Let wedges rest on the baking sheet for 2 minutes after baking; they'll crisp further as they cool.
- 6For extra crispy edges, broil for the last 1-2 minutes, watching closely to avoid burning.
Adapt it for your goals.
Spicy chipotle
Replace smoked paprika with 1 teaspoon chipotle powder and add ½ teaspoon cayenne for a smoky, fiery kick that pairs perfectly with cooling dips.
herb & garlicHerb & garlic
Swap cumin for 1 teaspoon dried rosemary or thyme and add an extra pinch of garlic powder for an aromatic, Mediterranean twist.
maple cinnamonMaple cinnamon
Drizzle 1 tablespoon maple syrup over the wedges after tossing with oil and omit cumin; add ½ teaspoon cinnamon for a sweet, dessert-like side that's perfect for fall.
low oil / air fryerLow-oil / air-fryer
Reduce olive oil to 1 tablespoon (or use cooking spray) and cook in an air-fryer at 400°F (200°C) for 12-15 minutes, shaking halfway, for a lighter, equally crispy version.
curry spicedCurry-spiced
Replace smoked paprika and cumin with 1 teaspoon curry powder and ¼ teaspoon turmeric for a golden, aromatic wedge that complements Indian-inspired meals.
Why this is on our healthy list.
Rich in Beta-Carotene
Sweet potatoes are packed with beta-carotene, which your body converts into vitamin A for healthy vision and immune function.
High in Dietary Fiber
Leaving the skin on adds fiber that supports digestion and helps keep you feeling full longer.
Naturally Gluten-Free
This recipe uses cornstarch and no wheat flour, making it safe for those with celiac disease or gluten sensitivity.
Lower in Fat Than Fried Wedges
Baking with just 2 tablespoons of oil keeps the fat content moderate while still delivering crispy texture.
Frequently asked questions
Most likely causes: overcrowding the baking sheet (steams instead of roasts), skipping the cornstarch, or not drying the wedges thoroughly after washing.
