Golden Crispy Sweet Potato Wedges (Printable)

Golden, crunchy sweet potato wedges baked with savory seasoning for a flavorful, healthy side dish.

# Ingredient List:

→ Sweet Potatoes

01 - 2 large sweet potatoes (approximately 28 oz), scrubbed and cut into wedges

→ Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon sea salt, plus additional to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - 1 tablespoon cornstarch or arrowroot powder

→ Garnish

09 - 2 tablespoons chopped fresh parsley
10 - Flaky sea salt, to finish

# How-To Steps:

01 - Preheat oven to 430°F. Line a large baking sheet with parchment paper.
02 - Slice sweet potatoes lengthwise into uniform wedges about 1/2 inch thick.
03 - Place wedges in a large bowl and toss with cornstarch or arrowroot powder until lightly coated.
04 - Add olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper to the wedges. Toss until evenly coated.
05 - Spread wedges in a single layer on the prepared baking sheet, ensuring they do not touch.
06 - Bake for 15 minutes in the preheated oven.
07 - Turn each wedge over carefully with a spatula.
08 - Return to oven and bake an additional 15 minutes until edges are golden and crispy.
09 - Remove from oven, sprinkle with flaky sea salt and chopped parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • They come out ridiculously crispy without a single drop of frying oil, so you can eat twice as many without the guilt.
  • The smoked paprika and cumin give them this warm, almost campfire-like flavor that makes plain ketchup feel like a luxury dip.
  • You can prep them in under 20 minutes, and the oven does all the heavy lifting while you finish everything else.
02 -
  • If you skip the cornstarch, they'll taste fine but won't have that shattering crispness that makes people ask for the recipe.
  • Don't stack or overlap the wedges on the pan, even if it means using two sheets, or they'll steam instead of roast.
  • Let them bake undisturbed for the full 15 minutes before flipping, or they'll stick and tear when you try to move them.
03 -
  • Use a baking sheet with low or no edges so the hot air circulates freely and crisps every surface.
  • If your oven runs cool, bump the temperature up to 230°C and keep a close eye during the last few minutes.
  • For perfectly even wedges, cut the sweet potato in half lengthwise first, then slice each half into equal pieces from the center out.
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