Sweet Potato Wedges (Crispy Baked & Savory)

Sweet Potato Wedges are the cozy, weeknight side that turns simple suppers into something special. With caramelized edges and fluffy centers, they deliver the crunch you love from Savory Sweet Potato Fries no deep fryer, no fuss.

Serve Sweet Potato Wedges with a quick potato wedge dip (garlicky yogurt or honey-mustard), a sprinkle of Parmesan for those Sweet Potato Parmesan recipes vibes, and a tray of Parmesan veggies. If you’re wondering what goes good with sweet potatoes, think grilled chicken, salmon, or a hearty salad easy, delicious sweet potato recipes for real life.

Why You’ll Love This Recipe

• Crispy outside, tender inside: These Sweet Potato Wedges bake up like Seasoned Sweet Potato Fries, with caramelized edges and fluffy centers.
• Simple pantry spices: Garlic, paprika, and a touch of salt turn basic wedges into Garlic Sweet Potato Fries–style goodness without deep frying.
• Pairs with everything: Not sure what goes good with sweet potatoes? Try grilled chicken, salmon, or a big salad plus a quick potato wedge dip.
• Easy to customize: Make them herby, smoky, or cheesy think Sweet Potato Parmesan recipes or serve alongside Parmesan veggies.
• Meal-prep friendly: Reheat well and slot into bowls and plates; a keeper among delicious sweet potato recipes and top Sweet Potato Wedges recipes.

Ingredients (with notes & tips)

• Sweet potatoes, 2 large (about 2 lb/900 g), scrubbed
  For the best Sweet Potato Wedges, leave skins on for texture. Cut lengthwise into 8–10 thick wedges each.
• Olive oil, 2 tbsp (30 ml)
  Helps caramelize edges so your Seasoned Sweet Potato Fries–style wedges get crispy.
• Cornstarch, 1.5 tbsp (12 g)
  Lightly coats Sweet Potato Wedges for extra crunch; arrowroot works if you prefer.
• Garlic powder, 1 tsp
  Signature flavor for that Garlic Sweet Potato Fries vibe no burning like fresh garlic can in a hot oven.
• Smoked paprika, 1 tsp
  Adds savory depth; use sweet paprika if you want milder savory sweet potato fries flavor.
• Dried thyme or Italian seasoning, 1/2 tsp
  Brings herby notes that pair well with Parmesan veggies sides.
• Kosher salt, 3/4 tsp, and black pepper, 1/2 tsp
  Season in the bowl and again on the pan for bold Sweet Potato Wedges flavor.
• Grated Parmesan, 1/4 cup (25 g), optional
  Sprinkle on after baking for crispy-cheesy edges great for Sweet Potato Parmesan recipes.
• Fresh parsley or chives, 2 tbsp, chopped (optional)
  Bright finish that makes these Sweet Potato Wedges pop.

Optional Potato Wedge Dip (quick mix):

• Plain Greek yogurt, 1/2 cup (120 g)
• Dijon mustard, 1 tsp (5 ml)
• Honey, 1 tsp (6 g)
• Lemon juice, 1 tsp (5 ml)
• Grated garlic, 1 small clove; salt & pepper to taste
  Whisk until smooth. This creamy potato wedge dip pairs perfectly with all your delicious sweet potato recipes and classic Sweet Potato Wedges recipes.

Step-by-Step Instructions (timed with visual cues)

1. Preheat & pan (3 minutes): Set oven to 425°F (220°C). Line a large rimmed sheet pan (18×13 in) with parchment. For ultra-crispy Sweet Potato Wedges, preheat the empty pan in the oven while you cut.
2. Cut wedges (5 minutes): Halve each potato lengthwise, then cut each half into 4–5 thick wedges (about 3/4–1 in thick). Even sizes = even roasting, just like Seasoned Sweet Potato Fries.
3. Dry thoroughly (1 minute): Pat wedges very dry with paper towels so oil and spices cling and the edges crisp.
4. Coat for crunch (2 minutes): In a big bowl, toss wedges with cornstarch until lightly dusted—key for crispy Sweet Potato Wedges.
5. Season (2 minutes): Add olive oil, garlic powder, smoked paprika, thyme/Italian seasoning, salt, and pepper. Toss to coat. This gives a Garlic Sweet Potato Fries aroma while keeping the wedge shape.
6. Arrange with space (1 minute): Spread wedges cut-side down on the hot sheet pan, leaving at least 1/2 inch between pieces (crowding = steaming).
7. Roast—first side (15 minutes): Bake until bottoms are deep golden and the kitchen smells savory-sweet.
8. Flip & rotate (1 minute): Flip each wedge; rotate the pan front to back for even color—pro move in many Sweet Potato Wedges recipes.
9. Roast—second side (12–15 minutes): Continue until tips are caramelized, centers are fork-tender, and edges look like Savory Sweet Potato Fries.
10. Optional Parmesan finish (1 minute): Sprinkle Parmesan in the last 2 minutes or right after baking for those Sweet Potato Parmesan recipes vibes.
11. Serve hot (1 minute): Shower with parsley/chives. Pair with a quick potato wedge dip and a side of Parmesan veggies if you’re wondering what goes good with sweet potatoes. Save any extras for bowls hello, delicious sweet potato recipes all week.

You Must Know

• Dry = crispy: Pat Sweet Potato Wedges bone-dry, then dust with a little cornstarch before oil. That’s how you get the crunch of Seasoned Sweet Potato Fries in the oven.
• High heat matters: Roast at 425°F–450°F and give wedges space. Crowding steams; spacing browns.
• Flavor timing: Add fresh garlic to a potato wedge dip, not the pan garlic powder on the wedges gives that Garlic Sweet Potato Fries taste without burning.
• Finish smart: For Sweet Potato Parmesan recipes vibes, sprinkle Parmesan in the last 2 minutes so it melts without softening the edges.

Storage Tips

• Fridge: Store cooked Sweet Potato Wedges in airtight containers for 3–4 days.
• Reheat (best texture): Bake at 400°F for 8–10 minutes or air-fry at 375°F for 5–7 minutes until edges re-crisp like Seasoned Sweet Potato Fries.
• Microwave: Fast but softer. Pair with a chilled potato wedge dip to balance.
• Freeze: Lay cooled wedges on a sheet pan to freeze, then bag for up to 2 months. Reheat from frozen at 425°F for 12–15 minutes. Great for make-ahead Sweet Potato Wedges recipes.

Ingredient Substitutions

• Oil: Olive oil → avocado oil (higher smoke point) for ultra-crispy Sweet Potato Wedges.
• Starch: Cornstarch → arrowroot or potato starch for similar crunch.
• Spices: Garlic powder → onion powder; add smoked paprika for Savory Sweet Potato Fries depth.
• Cheese: Parmesan → grated Pecorino or a dairy-free “Parmesan” to keep those Sweet Potato Parmesan recipes vibes.
• Herbs: Thyme → rosemary or Italian seasoning, delicious with Parmesan veggies.
• Dip: Yogurt base → sour cream or dairy-free yogurt for an easy potato wedge dip.

Serving Suggestions

• Proteins: Grilled chicken, baked salmon, or turkey burgers classic answers to what goes good with sweet potatoes.
• Bowls: Layer Sweet Potato Wedges with greens, black beans, avocado, and salsa for a southwestern bowl (one of our delicious sweet potato recipes ideas).
• Veg sides: Roast Parmesan veggies (broccoli, zucchini, bell peppers) on a second pan.
• Dips: Garlicky yogurt, honey-mustard, or chipotle ketchup great with Garlic Sweet Potato Fries–style seasoning.
• Parmesan finish: Sprinkle cheese during the last 2 minutes for toasty, cheesy edges.

Cultural Context

Oven-baked Sweet Potato Wedges bring together the American love of fries and the modern push for lighter, home-baked sides. They nod to diner-style savory sweet potato fries but skip deep frying, keeping things weeknight-easy and family-friendly.

Pro Tips

• Dry first: Moisture is the enemy of crisp Sweet Potato Wedges pat dry before seasoning.
• Dust with starch: A thin cornstarch coat = restaurant-level crunch like Seasoned Sweet Potato Fries.
• High heat & space: 425°F–450°F and no crowding. Use 2 pans if needed.
• Flip once: Halfway through for even browning and caramelized edges.
• Parmesan timing: Add at the end for true Sweet Potato Parmesan recipes texture.

Lucy

Crispy Baked Sweet Potato Wedges

These crispy baked Sweet Potato Wedges feature caramelized edges and tender centers, offering a healthy, oven-roasted twist on classic fries. Perfect for weeknights, they pair beautifully with grilled meats, hearty salads, or a tangy dip.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 people

Course: Side Dish

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 2 large sweet potatoes (about 2 lb / 900 g), scrubbed
• 2 tbsp olive oil
• 1.5 tbsp cornstarch (or arrowroot)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 0.5 tsp dried thyme or Italian seasoning
• 0.75 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 cup grated Parmesan (optional)
• 2 tbsp chopped fresh parsley or chives (optional)
• 0.5 cup plain Greek yogurt (for dip, optional)
• 1 tsp Dijon mustard (for dip)
• 1 tsp honey (for dip)
• 1 tsp lemon juice (for dip)
• 1 small clove grated garlic (for dip)

Equipment

• large mixing bowl
• rimmed baking sheet (18×13 in)
• parchment paper
• kitchen towel or paper towels
• spatula or tongs
• knife and cutting board
• small bowl (for dip)
• whisk or fork

Method

 

1. Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper and place the empty pan in the oven to preheat.
2. Cut each sweet potato in half lengthwise, then slice each half into 4–5 thick wedges (about 3/4–1 inch thick).
3. Pat the wedges very dry with paper towels to help them crisp up during baking.
4. In a large bowl, toss the wedges with cornstarch until lightly coated.
5. Add olive oil, garlic powder, paprika, thyme or Italian seasoning, salt, and pepper. Toss to evenly coat the wedges.
6. Remove the hot baking sheet from the oven. Spread the wedges out cut-side down, leaving space between them.
7. Bake for 15 minutes until the bottoms are golden and crisp.
8. Flip each wedge and rotate the pan for even roasting.
9. Bake for another 12–15 minutes until tips are caramelized and centers are tender.
10. Optional: Sprinkle Parmesan in the last 2 minutes or right after baking for crispy-cheesy edges.
11. Top with fresh parsley or chives. Serve hot with your favorite dip.
12. For the dip: Whisk together yogurt, mustard, honey, lemon juice, grated garlic, salt, and pepper until smooth. Chill until ready to serve.

Notes

For extra crunch, coat wedges lightly with cornstarch before baking. Add Parmesan during the final 2 minutes for a cheesy crust. Store leftovers in the fridge for up to 4 days and reheat in the oven or air fryer for best texture.

Recipe FAQs

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