Easy to throw together with minimal ingredients, and super yummy, these perfectly crispy sweet potato wedges are a great side dish, or appetizer. Perfect for game day, dinner time, or random Tuesdays.
If you’re into these, you’ll love my Classic Potato Wedges, Loaded Cheese Fries, or a for a change, my Greek Fries, too! Want something plainer? Try my Homemade Potato Wedges (with seasoning!)
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Sweet potato wedges are crispy on the outside, soft in the middle, and perfect for dipping in ketchup, ranch, or garlicky aioli. Baking them keeps them lighter while still giving you that golden crunch.
They’re easy to customize with your favorite seasonings. Add cayenne for heat or a little cinnamon for a sweet twist. These go with just about anything and disappear fast.
Why you’ll love this recipe:
- Simple. Only a few ingredients are needed to make these flavorful wedges.
- Healthy. Sweet potatoes are packed with nutrients like fiber, vitamins, and antioxidants.
- Customizable. You can switch up the seasonings to suit your taste preferences.
- Perfect side dish. These wedges pair well with a variety of main dishes.
We love sweet potatoes around here! Try my Sweet Potato Hash (Southwest Style), Black Bean Stuffed Sweet Potatoes or Braised Chicken Thighs (with Sweet Potatoes and Leeks)
Frequently Asked Questions
Why soak sweet potato wedges in water?
Soaking them in cold water removes excess starch, helping them get crispier in the oven.
How do I make the wedges crispier?
To get crispier wedges, make sure they’re spaced out on the baking sheet in a single layer and not overcrowded. You can also bake them on a wire rack for more even airflow.
What are good dipping sauces for sweet potato wedges?
These wedges are great with garlic aioli, ranch, ketchup, or a tangy honey mustard.
Can I use other oils besides olive oil?
Absolutely! You can use avocado oil, vegetable oil, or coconut oil as a substitute for olive oil.
What to serve with Sweet Potato Wedges
These are great served with grilled meats, burgers, or as a snack on their own with a dipping sauce like ketchup, ranch or tzatziki.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Sweet potatoes. Choose firm, medium-sized to large sweet potatoes for even cooking. Peel them for a smoother texture, or leave the skins on for added fiber.
- Olive oil. Helps the wedges crisp up in the oven and adds flavor. You can substitute with any other cooking oil.
- Seasonings. I use a blend of salt, pepper, onion powder, garlic powder and some smoked paprika.
Other Seasoning Ideas
Smoked paprika and cumin for a smoky, savory flavor.
Cinnamon and a touch of brown sugar for a sweet twist.
Garlic powder and rosemary for a classic herb combination.
Chili powder and cayenne pepper for a spicy kick.
Parmesan and Italian seasoning for an herby, cheesy touch.
How to make Sweet Potato Wedges
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil. You can also just use a cookie sheet and cooking spray.
Peel the sweet potatoes, slice them into wedges (I cut them in half, lengthwise and keep cutting until I get the right sized wedges).
Measure out your oil and seasonings in a small bowl.
Soak the wedges
After cutting your sweet potatoes into wedges, soak them in a bowl of cold water for at least 30 minutes. If you have extra time, soaking them for up to an hour can give even better results. Once soaked, drain the water, pat the wedges completely dry with a clean towel, and they’re ready for seasoning and baking!
Season the wedges
Place the wedges in a large bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
Bake
Spread the wedges in a single layer on the prepared baking sheet or other baking tray. Roast for 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the outside and fork tender inside.
Serve
Remove from the oven and serve immediately while hot and crispy. You can enjoy them as they are, or with your favorite dipping sauces.
Kylee’s Notes
Make sure the wedges are spread out evenly on the baking sheet to ensure they cook evenly and get crispy.
For extra crispiness, bake on a wire rack set on top of the baking sheet.
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Baked Sweet Potato Wedges
Ingredients
- 2 large sweet potatoes (peeled and cut into wedges)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
Directions
Get prepped
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil. Peel 2 large sweet potatoes, slice them into wedges, and measure out your oil and seasonings.
Season the wedges
- Place the sweet potato wedges in a large bowl. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon smoked paprika. Toss to coat evenly.
Bake
- Spread the wedges in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through, until they are golden brown and crispy on the outside and tender inside.
Serve
- Serve immediately while hot and crispy. You can enjoy them as they are, or with your favorite dipping sauce.
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Notes
For extra crispiness, bake on a wire rack set on top of the baking sheet.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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