Crispy Oven-Baked Sweet Potato (Printer-friendly)

Golden sweet potato wedges baked crisp with smoky spices and olive oil.

# What You'll Need:

→ Sweet Potatoes

01 - 2 large sweet potatoes (approximately 28 oz), scrubbed and cut into wedges

→ Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon sea salt, plus additional to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - 1 tablespoon cornstarch or arrowroot powder

→ Garnish (optional)

09 - 2 tablespoons chopped fresh parsley
10 - Flaky sea salt, to finish

# Directions:

01 - Preheat the oven to 430°F. Line a large baking sheet with parchment paper.
02 - Slice the sweet potatoes lengthwise into even wedges about 1/2 inch thick.
03 - In a large bowl, toss the wedges with cornstarch or arrowroot powder until lightly coated.
04 - Add olive oil, smoked paprika, garlic powder, ground cumin, salt, and black pepper to the bowl. Toss until all wedges are evenly coated.
05 - Place the wedges in a single layer on the prepared baking sheet, ensuring they do not touch.
06 - Bake for 15 minutes at 430°F.
07 - Use a spatula to carefully flip each wedge to promote even cooking.
08 - Return to the oven and bake for an additional 15 minutes or until edges turn golden and crispy.
09 - Remove from oven, sprinkle with flaky sea salt and chopped parsley if desired, then serve immediately.

# Expert Advice:

01 -
  • Theyre as satisfying as fries but without the guilt or the deep fryer mess.
  • The cornstarch trick gives you that shatteringly crisp exterior you dont expect from an oven.
  • You can season them a dozen different ways and theyll still disappear in minutes.
02 -
  • If you skip the cornstarch, the wedges will still taste good but theyll never get truly crispy.
  • Flipping halfway through is essential. The bottoms will stick slightly and need that second side exposed to direct heat.
  • Dont open the oven door constantly. Let the heat do its work undisturbed.
03 -
  • Use a convection setting if you have one. The circulating air makes the edges even crispier.
  • If your wedges are browning too fast, lower the temperature slightly and add a few extra minutes to the cook time.
  • Toss any leftover wedges into a breakfast hash with eggs and greens the next morning.
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