Save I was roasting vegetables for dinner one weeknight when I realized I had two enormous sweet potatoes and no real plan. I sliced them into wedges, tossed them with whatever spices were within reach, and slid the tray into a hot oven. Thirty minutes later, the edges were caramelized and crackling, the insides soft and sweet. I stood at the counter eating them straight off the pan, and they never made it to the table.
I made these for a casual dinner with friends who claimed they didnt like sweet potatoes. By the end of the night, they were scraping the pan and asking for the recipe. One of them admitted she always thought sweet potatoes were too mushy or too sweet, but these wedges changed her mind completely. Its funny how a little heat and the right texture can flip a preference.
Ingredients
- Sweet Potatoes: Look for firm, heavy ones with smooth skin. The size of your wedges matters more than you think. Too thin and they dry out, too thick and the centers stay dense.
- Olive Oil: Just enough to help the spices cling and encourage browning. Dont drown them or theyll steam instead of crisp.
- Smoked Paprika: This is what gives the wedges that faint campfire flavor. Regular paprika works, but smoked makes them memorable.
- Garlic Powder: It distributes more evenly than fresh garlic, which can burn at high heat.
- Ground Cumin: Adds a warm, earthy note that balances the sweetness beautifully.
- Sea Salt and Black Pepper: Season generously. Sweet potatoes can handle it.
- Cornstarch or Arrowroot Powder: This is the secret. It pulls moisture from the surface and creates that crispy shell.
- Fresh Parsley and Flaky Sea Salt: Optional, but they add a pop of color and a delicate crunch at the finish.
Instructions
- Preheat and Prep:
- Get your oven screaming hot at 220°C (430°F) and line your baking sheet with parchment. This prevents sticking and makes cleanup almost too easy.
- Cut the Wedges:
- Slice each sweet potato lengthwise into even wedges, about 1.5 cm thick. Consistency matters here because uneven pieces cook at different rates.
- Coat with Cornstarch:
- Toss the wedges in a large bowl with the cornstarch until theyre lightly dusted. This step is non-negotiable if you want crispy edges.
- Season Generously:
- Drizzle in the olive oil, then add smoked paprika, garlic powder, cumin, salt, and pepper. Toss with your hands until every wedge is evenly coated and glistening.
- Arrange in a Single Layer:
- Spread the wedges on the baking sheet without crowding. If theyre touching, theyll steam instead of crisp.
- Bake and Flip:
- Bake for 15 minutes, then use a spatula to flip each wedge. Return them to the oven for another 15 minutes until the edges are golden and crackling.
- Finish and Serve:
- Pull them out, sprinkle with flaky sea salt and fresh parsley if youre using them, and serve immediately while theyre still hot and crisp.
Save There was a Sunday afternoon when I made a double batch of these for a potluck, and I watched people come back to the table three and four times. Someone asked if I fried them, and I just smiled and said it was all in the oven temperature. That day, I realized that the best recipes arent always the most complicated ones. Sometimes theyre just the ones that make people reach for seconds without thinking.
Getting Them Extra Crispy
If youve got the time, soak the cut wedges in cold water for half an hour before you season them. This pulls out some of the starch and helps them crisp up even more. Just make sure you dry them completely with a clean kitchen towel, or the moisture will work against you. I learned this the hard way after a batch came out soggy and I couldnt figure out why.
Flavor Variations
The base recipe is just a starting point. Ive made these with chili powder and lime zest for a Mexican vibe, and with herbes de Provence and a drizzle of honey for something more delicate. Once you nail the technique, you can spin the flavor profile however you want. The crispy texture stays the same, and thats what keeps people coming back.
Serving Suggestions
These wedges are perfect on their own, but theyre even better with something to dip them in. Ive served them with garlic aioli, spicy ketchup, and even a cilantro lime yogurt sauce. They also work as a side for grilled chicken, burgers, or a simple green salad when you want something hearty on the plate.
- Let them cool for a minute before serving so the exterior sets and stays crisp.
- Reheat leftovers in the oven, not the microwave, to bring back the crunch.
- Double the batch if youre feeding a crowd because they vanish fast.
Save These wedges have become my go-to whenever I need something simple, satisfying, and just a little bit impressive. Theyre proof that you dont need a fryer or fancy equipment to make something people remember.
Recipe FAQs
- → How do I make the wedges extra crispy?
Soak the cut wedges in cold water for 30 minutes before drying thoroughly and coating with cornstarch or arrowroot powder, which helps create a crisp crust during baking.
- → Can I use other seasonings instead of smoked paprika?
Yes, try chili powder, herbes de Provence, or your preferred spice blends to customize the flavor profile of the wedges.
- → What’s the best way to ensure even cooking?
Arrange the wedges in a single layer on the baking sheet without overlapping, and flip them halfway through baking to promote even browning.
- → Are there any tips for cutting the sweet potatoes?
Slice the sweet potatoes lengthwise into evenly sized wedges about 1.5 cm thick to ensure uniform baking and crispiness.
- → What dipping sauces pair well with these wedges?
Classic options include garlic aioli, ketchup, or any favorite dipping sauce to complement the smoky and savory flavors.