Crispy Sweet Potato Wedges (Printable)
Oven-roasted sweet potato wedges with smoky spices, crisp outside and tender inside, crafted for easy cooking.
# What You'll Need:
→ Vegetables
01 - 2 large sweet potatoes (about 28 oz), scrubbed and unpeeled
→ Oils & Fats
02 - 2 tablespoons olive oil
→ Spices & Seasonings
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon ground black pepper
06 - 1 teaspoon sea salt
07 - ½ teaspoon dried thyme (optional)
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the sweet potatoes lengthwise into approximately 8 even wedges per potato.
03 - In a large bowl, combine the wedges with olive oil, smoked paprika, garlic powder, black pepper, sea salt, and thyme; toss until evenly coated.
04 - Place the wedges in a single layer on the prepared baking sheet without overlapping.
05 - Bake for 15 minutes, then flip each wedge carefully and bake for an additional 15 minutes until golden, crisp, and tender inside.
06 - Serve the wedges hot, optionally garnished with fresh herbs or a squeeze of lemon.
# Expert Hacks:
01 -
- They're ridiculously easy to make but taste like you spent hours in the kitchen, which feels like a delicious secret.
- The contrast between the caramelized, crispy exterior and the soft, creamy inside is genuinely addictive.
- This works as a side dish for dinner, a snack straight from the pan, or even breakfast with a fried egg on top.
02 -
- The most important lesson: space matters. Wedges touching each other will steam instead of crisp, and you'll regret it. I made this mistake more times than I care to admit before it finally stuck.
- That flip at the halfway point isn't optional—it's the difference between disappointing wedges and ones that make people ask for the recipe. Don't skip it thinking the oven will do the work for you.
03 -
- Buy sweet potatoes that are roughly the same size and shape so they cook evenly. Consistency in cooking times is everything.
- Don't crowd the pan—if you need more space, use two baking sheets. A little extra cleanup is worth perfectly crispy wedges.
- Let them cool for a minute or two before eating. They'll firm up a bit and be less likely to fall apart, plus they're slightly less likely to burn your mouth.