If you’re looking for a simple yet spectacular way to enjoy sweet potatoes, this Baked Sweet Potato Wedges Recipe is a must-try. It transforms humble sweet potatoes into golden, crispy wedges with a perfect balance of soft interior and a delightful, lightly crisped exterior. Whether as a snack, a side, or a crowd-pleaser at your next gathering, these wedges bring warmth, comfort, and a splash of vibrant color to any meal. Plus, they’re surprisingly easy to make, relying on just a few everyday ingredients that come together beautifully to create something truly special.
Ingredients You’ll Need
The magic of this Baked Sweet Potato Wedges Recipe lies in its simplicity. Each ingredient plays a vital role in achieving the perfect texture and flavor, showing that you don’t need a long list to make a standout dish.
- Sweet potatoes: The star of the show—pick firm, medium-sized sweet potatoes for even cooking and great sweetness.
- Cornstarch: A secret weapon that helps create that irresistible crispy crust without frying.
- Salt: Enhances flavor and balances the natural sweetness of the potatoes.
- Canola oil or refined coconut oil: Adds just enough fat to crisp the wedges while keeping them light.
How to Make Baked Sweet Potato Wedges Recipe
Step 1: Preheat the Oven and Prepare the Pan
Start by pouring oil onto a baking sheet, then place the sheet in the oven to preheat at 425º F. This step ensures the oil is hot and ready to help the wedges crisp up beautifully from the moment they hit the pan.
Step 2: Peel and Slice the Sweet Potatoes
While the oven warms up, peel your sweet potatoes and cut them into wedges. Aim to keep each wedge about the same size; usually, 12 wedges per potato work perfectly. Uniform wedges guarantee they cook evenly, resulting in consistent texture and doneness.
Step 3: Coat the Wedges
Transfer the cut wedges to a bowl and sprinkle the salt and cornstarch over them. Toss everything together until each wedge is lightly coated. This coating not only seasons the wedges but also helps lock in moisture while producing that delightful crisp exterior.
Step 4: Arrange Wedges on the Hot Pan
Carefully remove the hot oil-coated baking sheet from the oven and spread the wedges out in a single layer. Make sure they’re well spaced to allow the heat to circulate and crisp the edges. Be cautious—the hot oil can splatter during this step, so take it slow!
Step 5: Bake for 15 Minutes
Slide the pan back into the oven and bake the wedges for 15 minutes. This first round of baking starts browning the edges while softening the centers.
Step 6: Flip and Continue Baking
After 15 minutes, carefully flip each wedge to ensure even crisping on all sides. Return the pan to the oven and bake for another 15 minutes—or until your wedges are beautifully golden brown with a slightly crispy crust. Serve immediately for best texture and flavor.
How to Serve Baked Sweet Potato Wedges Recipe
Garnishes
Enhance your baked sweet potato wedges with a sprinkle of fresh herbs like rosemary or thyme for a fragrant touch. A dusting of smoked paprika or a drizzle of garlic aioli can bring additional layers of flavor and personality to the dish.
Side Dishes
This Baked Sweet Potato Wedges Recipe pairs wonderfully with grilled meats, roasted vegetables, or even a fresh green salad. Their natural sweetness and satisfying crunch complement savory mains perfectly.
Creative Ways to Present
Try serving these wedges in a rustic wooden bowl lined with parchment paper for an inviting, casual feel. Or, pile them high on a platter with dipping sauces arrayed around for a fun, shareable appetizer that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To help maintain their texture, separate layers with paper towels to soak up excess moisture.
Freezing
You can freeze cooked sweet potato wedges by laying them out on a baking sheet to freeze individually before transferring them to a freezer bag. They’ll keep for up to 2 months and can be reheated straight from the freezer.
Reheating
For the crispiest results, reheat leftovers or frozen wedges in a preheated oven at 400º F for 10–15 minutes. Avoid the microwave, which tends to make them soggy and lose that irresistible crunch.
FAQs
Can I use other oils instead of canola or coconut oil?
Absolutely! Oils with a high smoke point like avocado oil or sunflower oil work well too. Just avoid extra virgin olive oil, as it can burn at high temperatures and alter the flavor.
Why do you use cornstarch in this recipe?
Cornstarch helps create a crispy coating on the wedges without frying. It absorbs moisture from the surface and crisps up beautifully in the oven, giving that satisfying crunch.
Can I make sweet potato wedges without peeling them?
Yes, leaving the skin on adds extra fiber and nutrients. Just be sure to scrub the potatoes thoroughly. The skin will crisp nicely and adds great texture.
What is the best way to cut sweet potato wedges evenly?
Start by cutting the potato in half lengthwise, then cut each half into evenly sized wedges—usually 3 to 4 per half. Using a sharp knife and steady hands helps keep wedge sizes consistent.
Are there any seasoning variations for this recipe?
Definitely! Try adding garlic powder, cayenne pepper, cinnamon, or chili flakes to the salt and cornstarch mix for different flavor profiles. Each variation adds a new twist to this versatile Baked Sweet Potato Wedges Recipe.
Final Thoughts
I can’t recommend this Baked Sweet Potato Wedges Recipe enough for anyone craving a delicious, fuss-free dish that feels homemade and comforting. The way these wedges turn out crispy on the outside and tender on the inside makes them a standout whether you’re serving family or friends. Grab your sweet potatoes and give this recipe a go—you might just find a new favorite to add to your regular rotation!
Print
Baked Sweet Potato Wedges Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Baked Sweet Potato Wedges are a healthy and delicious side dish, featuring perfectly crispy and golden sweet potatoes coated with cornstarch and baked in oil for a guilt-free comfort snack. The recipe is simple, quick to prepare, and yields tender, flavorful wedges with a delightful crisp exterior.
Ingredients
Sweet Potatoes
- 2 sweet potatoes
Coating
- 2 tablespoons cornstarch
- 1 teaspoon salt
For Baking
- 3 tablespoons canola oil or refined coconut oil
Instructions
- Preheat the Oven and Prepare Pan: Add 3 tablespoons of canola oil or refined coconut oil to a sheet pan. Transfer the sheet pan to the oven and preheat the oven to 425º F. This step ensures the oil is hot when you add the wedges, which helps crisp the potatoes.
- Prepare Sweet Potatoes: While the oven is heating, peel the sweet potatoes. Slice each sweet potato into wedges, aiming for about 12 uniform wedges per potato to ensure even cooking.
- Coat Wedges: Place the sweet potato wedges in a large bowl. Add 1 teaspoon of salt and 2 tablespoons of cornstarch. Toss the wedges thoroughly until they are evenly coated. The cornstarch helps create a crispy coating.
- Arrange Wedges on Hot Pan: Carefully remove the hot sheet pan with oil from the oven. Add the coated sweet potato wedges in a single layer, ensuring they are spread out as much as possible to promote even crisping. Be cautious as the hot oil may splatter.
- First Bake: Place the sheet pan with the wedges back into the preheated oven. Bake for 15 minutes to begin cooking and crisping the wedges.
- Flip and Continue Baking: Carefully flip each sweet potato wedge over using a spatula or tongs. Return the pan to the oven and bake for an additional 15 minutes, or until the wedges are golden brown and slightly crispy.
- Serve: Remove the wedges from the oven and serve immediately for the best texture and flavor.
Notes
- For extra crispiness, make sure the wedges are spaced out and not crowded on the pan.
- You can use either canola oil or refined coconut oil for baking, as both tolerate the high oven temperature well.
- Uniform wedge size ensures even cooking and browning.
- These wedges are best consumed fresh out of the oven to maintain their crisp texture.
- Optional: Sprinkling additional seasonings like paprika, garlic powder, or black pepper can enhance flavor.
