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Sweet potato wedges sprinkled with Parmesan cheese and herbs served with dipping sauce
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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.