Crispy Sweet Potato Wedges

I still remember the first time I made sweet potato wedges from scratch. My sister had come over complaining about never having time to cook vegetables, and I wanted to prove that healthy food didn't have to be boring or complicated. I pulled two sweet potatoes from my pantry, tossed them with olive oil and spices, and twenty minutes later, she was stealing wedges straight from the baking sheet, burning her fingers because they were that good. That's when I realized these weren't just a side dish—they were the kind of simple magic that makes people actually want to eat their vegetables.

Last fall, I made these for a potluck dinner, and honestly, they disappeared before the main course was even served. People kept asking what the recipe was, and I realized I'd stumbled onto one of those dishes that everyone secretly wants but nobody thinks to make. Now whenever I need to bring something to a gathering, this is my go-to move.

Ingredients

• 2 large sweet potatoes (about 800 g), scrubbed and unpeeled: Don't peel them—the skin holds everything together and gets delightfully crispy. Look for potatoes that are similar in size so they cook evenly. The natural sweetness is the star here, so choose ones that feel heavy for their size.
• 2 tablespoons olive oil: This is your medium for crisping. Use a good quality oil you actually like the taste of, because it matters more than you'd think. I've learned that skimping on oil is what makes wedges soggy instead of crispy.
• 1 teaspoon smoked paprika: This is the quiet hero that gives everything that restaurant-quality depth. Regular paprika works too, but smoked adds a layer that makes people ask what your secret is.
• 1/2 teaspoon garlic powder: Just enough to whisper garlic without overwhelming the natural sweetness. Fresh garlic burns too easily at high heat, so powder is your friend here.
• 1/2 teaspoon ground black pepper: Fresh cracked is nice if you have it, but any black pepper works. It just adds a subtle bite that makes everything taste more intentional.
• 1 teaspoon sea salt: This is non-negotiable. Regular table salt works, but sea salt has a cleaner taste that lets the potatoes shine.
• 1/2 teaspoon dried thyme (optional): If you add this, you get an earthy, herby version that feels a bit fancier. Skip it if you want to keep things simple.

Instructions

Preheat and Prep:

Turn your oven to 220°C (425°F) and line a baking sheet with parchment paper. This step matters more than it sounds—the high heat is what gives you that crispy exterior, and the parchment keeps everything from sticking. I learned this the hard way after scraping wedges off a bare pan.

Cut Your Wedges:

Slice the sweet potatoes lengthwise into wedges, aiming for about 8 per potato. Think of it like you're dividing the potato into 8 pizza slices. Even thickness is everything here—uneven pieces mean some will be crispy while others are still soft. Take your time with this step and you'll have a much better outcome.

Make Your Coating:

Throw your wedges into a large bowl and pour in the olive oil. Sprinkle the smoked paprika, garlic powder, black pepper, salt, and thyme on top. Now toss everything together like you're mixing a salad, making sure every single wedge gets coated. This is where the flavor happens, so don't rush it. The oil should shine on each piece.

Arrange and Roast:

Spread the wedges out on your prepared baking sheet in a single layer, leaving a little space between each one. Crowding the pan makes them steam instead of roast, and that's the opposite of what you want. You're going for golden and crispy, not soft and pale.

Flip Halfway Through:

After 15 minutes, take the pan out, flip each wedge over, and pop it back in. This ensures both sides get equally crispy and caramelized. You'll notice they're starting to look golden and smell incredible at this point.

Finish Until Golden:

Bake for another 15 minutes or until they're as crispy as you like them. Some people like them darker and crispier, others prefer them just lightly browned. Either way, the edges should be caramelized and the inside should yield slightly when you bite into it.

Save

There's a moment when sweet potato wedges come out of the oven that I love more than I should. The kitchen fills with this warm, sweet, slightly smoky smell, and even people who claim they don't like vegetables will find themselves hovering over the pan. That's when food becomes more than nutrition—it becomes a reason for people to gather.

Making Them Extra Crispy

If you're the type who wants wedges that crunch loudly when you bite into them, here's a trick I picked up from a friend who spent too much time perfecting fried food. Sprinkle about a tablespoon of cornstarch over the wedges before you toss them with the oil and spices. It sounds strange, but it creates an incredibly crispy exterior while keeping the inside tender. It's like the cornstarch helps the moisture escape faster, leaving behind those golden, crunchy edges you're after.

Dips and Flavor Variations

These wedges are perfect on their own, but they're also incredibly forgiving when you want to experiment. I usually serve mine with aioli or ketchup, but I've done everything from sriracha mayo to ranch. The base recipe is so solid that additions feel like fun rather than necessary. If you want to add heat, a dash of chili powder mixed in with your spices gives you a spicy kick. For something herbier and more sophisticated, try fresh rosemary or dried oregano instead of the thyme. I've also played with smoked salt in place of regular salt when I'm feeling fancy.

• Make a quick garlic aioli by whisking mayonnaise with minced garlic and a squeeze of lemon for a restaurant-quality dip.
• Try mixing yogurt with herbs and a bit of lemon juice for a lighter, tangier dip that tastes a bit healthier.
• Don't be afraid to experiment with your own spice combinations—this base recipe is flexible enough to handle whatever flavor direction you want to go.

Why This Works Every Time

What makes sweet potato wedges so reliable is that there's not much that can go wrong if you follow the basics. High heat, dry heat, and proper spacing are truly all you need. I've made these in different ovens, with different potatoes, in different seasons, and they've come out beautifully every single time. It's the kind of recipe that builds your confidence in the kitchen because you're almost guaranteed a win, which then makes you want to try other things.

Save

Sweet potato wedges are proof that the simplest recipes are often the most rewarding. There's something deeply satisfying about turning two humble ingredients and a handful of spices into something that makes everyone at the table genuinely happy.

Common Recipe Questions

→ How do I achieve crispy sweet potato wedges?

Coat wedges evenly with olive oil and spices, arrange in a single layer on parchment-lined baking sheet, bake at high temperature and flip halfway for even crispness.

→ Can I add extra crunch to the wedges?

Sprinkling a tablespoon of cornstarch on the wedges before tossing with oil helps create a crispier texture.

→ Are these wedges suitable for dietary restrictions?

Yes, they are naturally gluten-free, dairy-free, and vegetarian-friendly, making them a versatile side dish.

→ What spices complement sweet potato wedges well?

Smoked paprika, garlic powder, black pepper, salt, and optional dried thyme provide a balanced smoky and savory flavor.

→ Can these wedges be enhanced with additional flavors?

Yes, adding chili powder for heat or fresh rosemary for an herby aroma can create tasty variations.