Save to Pinterest I used to think sweet potato wedges were just okay until I figured out the cornstarch trick. One Tuesday night I threw together a batch with whatever spices I had, pulled them from the oven, and actually gasped at the crunch. My partner heard it from the other room and came running. Now they're the side dish I make when I want something comforting but don't want to feel like I'm cutting corners.
I made these for a potluck once, expecting them to sit politely beside the main dishes. Instead, people kept drifting back to the pan, fingers reaching for just one more wedge. By the time I looked again, the parchment paper was empty except for a few stray flakes of salt. Someone asked if I'd fried them, and I just smiled and said it was the cornstarch.
Ingredients
- Sweet Potatoes: I always pick firm ones with smooth skin because they slice more evenly, and even wedges mean even cooking.
- Olive Oil: Just enough to help the spices cling and encourage that golden edge without making anything soggy.
- Smoked Paprika: This is the secret to that deep, almost meaty flavor that makes people think you did something fancy.
- Garlic Powder: It disperses so much better than fresh garlic here, coating every surface without burning in the high heat.
- Ground Cumin: A little earthiness that keeps the sweetness from taking over the whole dish.
- Sea Salt & Black Pepper: The foundation, nothing works without them, and I'm never shy with the pepper.
- Cornstarch or Arrowroot Powder: The reason these wedges shatter when you bite into them instead of bending like most baked versions.
- Fresh Parsley & Flaky Salt: A last-second sprinkle that makes them look like you care, because you do.
Instructions
- Get the Oven Hot:
- Preheat to 220°C and line your baking sheet with parchment so nothing sticks. I learned this the hard way after scrubbing caramelized sweet potato off a pan for twenty minutes.
- Slice the Wedges:
- Cut them lengthwise into wedges about 1.5 cm thick, keeping the sizes as even as you can. Uneven pieces mean some burn while others stay pale and soft.
- Dust with Starch:
- Toss the wedges in a big bowl with the cornstarch until they look lightly powdered. This step is what turns them from soft to crispy, so don't skip it.
- Season Generously:
- Add the olive oil and all the spices, then toss with your hands until every wedge is coated. I like to get in there and massage the seasoning into the ridges.
- Spread Them Out:
- Lay the wedges on the baking sheet in a single layer with space between each one. Crowding means steaming, and steaming means no crunch.
- Bake and Flip:
- Bake for 15 minutes, then flip each wedge with a spatula and bake another 15 minutes. The flipping is non-negotiable if you want both sides golden.
- Finish and Serve:
- Pull them out when the edges are dark and crispy, then hit them with flaky salt and parsley. Serve them immediately while they're still crackling.
Save to Pinterest The first time my niece tried these, she looked up at me with wide eyes and said they tasted like the fancy fries from the restaurant we went to last summer. I didn't tell her they cost about a tenth of the price and took less time than driving there. Sometimes the best compliments come from seven-year-olds with ketchup on their chins.
How to Make Them Even Crispier
If you have an extra half hour, soak the cut wedges in cold water before you season them. It pulls out some of the starch, which sounds backwards, but it actually helps the outside crisp up faster. Just make sure you dry them completely with a towel, because any leftover water will steam them in the oven and ruin everything you're trying to achieve.
Flavor Variations I Keep Coming Back To
Sometimes I swap the cumin for chili powder and add a pinch of cayenne when I want them spicy. Other times I'll go herby with dried rosemary and thyme, which makes them feel almost French. The base recipe is forgiving enough that you can follow your mood or whatever's left in your spice drawer, and it'll probably turn out great.
Serving Suggestions and What to Dip Them In
I've served these alongside grilled chicken, tucked them into grain bowls, and eaten them straight off the pan standing over the sink. They're good with garlic aioli, surprising with honey mustard, and perfect with plain ketchup when you don't want to overthink it.
- Try them with a smoky chipotle mayo if you want to impress someone.
- They're excellent next to a simple green salad when you need balance.
- Leftovers, if there are any, reheat beautifully in a hot oven for 5 minutes.
Save to Pinterest These wedges have become the thing I make when I need to feel capable in the kitchen without actually trying that hard. They're reliable, delicious, and gone before I remember to save any for myself.
Recipe Questions & Answers
- → How can I ensure the wedges are extra crispy?
Soak the cut sweet potato wedges in cold water for 30 minutes, then dry thoroughly before coating with cornstarch and seasoning. This removes excess starch and helps achieve a crispier texture when baked.
- → Can I use other seasonings besides smoked paprika?
Yes, try chili powder, herbes de Provence, or your favorite spice blends to customize the flavor profile of the wedges.
- → What is the best baking temperature for even crispiness?
Baking at 220°C (430°F) ensures the wedges become golden and crispy on the edges while cooking through evenly inside.
- → Why is cornstarch or arrowroot powder used in this preparation?
Cornstarch or arrowroot powder helps create a crispy coating on the wedges by absorbing moisture and promoting browning during baking.
- → What are good serving suggestions with these wedges?
They pair well with garlic aioli, ketchup, or other dipping sauces and make a versatile side for various meals.