Baked Sweet Potato Wedges are a healthy and flavorful side dish or snack. Made with a few simple ingredients and spices, these roasted sweet potato wedges are sure to be a family favorite.
Sweet Potato Wedges
There was a shift a few years ago from using white potatoes to sweet potatoes for french fries. My family got on the sweet potato bandwagon and we haven’t looked back.
Yes, we still enjoy regular french fries every now and then, but when I’m making homemade fries or wedges, I always use sweet potatoes.
I’m not sure what it is, but there’s a little something extra about roasted sweet potato wedges that make them a family favorite.
The sweet potato flavor is elevated when wedges are baked with a handful of spices and served with a dipping sauce.
We’re partial to avocado garlic aioli but homemade mayo, peri peri sauce, and curry ketchup are also amazing dips for sweet potato wedges.
Served with a burger, Hawaiian pulled pork, Peri Peri chicken or alone as an appetizer or snack, you can’t go wrong with this easy baked sweet potato wedges recipe.
Sweet Potato Wedges Recipe
Ingredients:
- 2 large sweet potatoes (cleaned well and cut lengthwise into wedges)
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon chili powder
- 2 teaspoons dried thyme
- kosher salt to taste
to taste
How to Make Sweet Potato Wedges
1. Place wedges in a large bowl filled with cold water. Soak for at least 1 hour.
2. Drain potatoes and use paper towels to absorb as much moisture as possible. In a large ziplock bag, add cornstarch and then wedges. Leaving air in the bag, seal and shake well so the wedges are evenly coated.
3. Move oven racks to the top two levels available, and then preheat to 450 degrees F.
4. Line two baking sheets with parchment paper and lightly coat with cooking spray. Place the wedges on the trays in a single layer with an inch or more apart. Drizzle on the olive oil and evenly sprinkle on the spices.
5. Place the trays into the oven and allow wedges to bake for 20 minutes. Remove from oven and test for doneness with a fork. If wedges are still tender, allow them to bake for an additional 7-10 minutes or until slightly crisp. Once baking has finished, sprinkle on kosher salt.
- 2 large sweet potatoes cleaned well and cut lengthwise into wedges
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon chili powder
- 2 teaspoons dried thyme
- kosher salt to taste
- Place sweet potato wedges in a large bowl filled with cold water. Soak for at least 1 hour.
- Drain sweet potato wedges and use paper towels to absorb as much moisture as possible. In a large ziplock bag, add cornstarch and then wedges. Leaving air in the bag, seal and shake well so the wedges are evenly coated.
- Move oven racks to the top two levels available, and then preheat to 450 degrees F.
- Line two baking sheets with parchment paper and lightly coat with cooking spray. Place the wedges on the trays in a single layer with an inch or more apart. Drizzle on the olive oil and evenly sprinkle on the spices.
- Place the trays into the oven and allow wedges to bake for 20 minutes. Remove from oven and test for doneness with a fork. If wedges are still tender, allow them to bake for an additional 7-10 minutes or until slightly crisp.
- Once baking has finished, sprinkle on kosher salt.
How to Cut Sweet Potato Wedges
The easiest way to cut sweet potatoes into wedges is with a french fry/wedge cutter.
To cut a sweet potato into wedges with a knife, first, peel potato (if desired), and cut off the ends. Cut the potato in half lengthwise, and then cut each half into strips about 1/4″ thick, or to desired thickness.
Air Fryer Sweet Potato Wedges
To make sweet potato wedges in the air fryer, set air fryer to 400 degrees and lightly spray the insert with oil. Air fry seasoned potato wedges for 15-20 minutes, flipping half-way through cooking. Sprinkle with salt before serving.
Air frying time will vary depending upon how thick the potato wedges are cut. The first batch may take a little trial and error.
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