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sweet potato wedges

Sweet Potato Wedges

Course Appetizer, Side Dish
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Servings 4 servings
Author Stefanie Fauquet


  • 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


  1. Place sweet potato wedges in a large bowl filled with cold water. Soak for at least 1 hour.
  2. 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.
  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.
  6. Once baking has finished, sprinkle on kosher salt.