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These baked Sweet Potato Wedges are so thick and soft on the inside but so crispy on the outside. Easy to make and perfect as a side or snack. A baked sweet potato side dish recipe that’s kid-friendly, vegan, and gluten-free.
You may also like my roasted sweet potatoes or these air fryer sweet potato chips.
Nothing more comforting than freshly baked crispy potatoes. Especially sweet potatoes! Sweet, crispy, and so tasty! They are easy to make and ready in about 40 minutes.
The key to getting that crispy texture outside is to soak the potato wedges for an hour. This will take out the excess starch from the sweet potatoes. Another essential step is to add some starchy flour to absorb any leftover moisture.
I love using either cornstarch, potato starch, or tapioca flour. Another option would be using arrowroot powder. Baked sweet potato wedges are perfect to enjoy as a snack or serve as a side dish. It works really well with almost everything!
Why this sweet potato recipe is good
- Healthy: Sweet potatoes are healthy and nutritious. A great addition to your diet. This recipe is made with simple and good for you ingredients.
- Easy: Super easy to make with just a handful of ingredients needed. Pop in the oven and wait.
- Delicious: So yummy! Crispy on the outside and tender on the inside.
Ingredients you will need
- Sweet potatoes – go for orange or red skin sweet potatoes
- Olive Oil: you may also use avocado oil
- Cornstarch – to help absorb moisture and make it crispy
- Salt and pepper
- Freshly Parsley
How to make crispy sweet potato wedges
- Prepare the sweet potatoes: Scrub and rinse the sweet potatoes to remove any dirt. Cut the potato in half and then cut each half lengthways again to end up with 8 wedges. Soak the wedges into a bowl filled with cold water for at least 1 hour. After the time is up, remove the potatoes from the water and pat the excess moisture with a paper towel.
- Preheat oven: Meanwhile preheat the oven to 400°F and lightly grease 2 non-stick baking sheets with cooking oil spray.
- Season the sweet potato: Next, place the potato wedges together with the starch in a large ziplock bag.
Close the bag and shake well to coat. Open the bag and pour in the oil, then seal and again shake the bag to evenly coat with the oil. - Bake: Lay the wedges on the prepared baking trays, in a single layer. Bake for 25-30 minutes, turning halfway through until both sides are golden and crispy.
- Allow it to cool: Once done remove from the oven and let them slightly cool at room temperature for about 8-10 minutes before removing them from the trays. Garnish with salt, pepper, and parsley.
- Serve with your favorite dip and enjoy!
Recipe Tips and Substitutes
- Use any neutral oil. I prefer olive or avocado oil.
- Make sure you soak the sweet potatoes for an hour to draw out the excess starch from the sweet potatoes. This will ensure that you don’t get soggy potatoes.
- Do not add the salt before you bake.
- To give the sweet potatoes that extra crispy texture also use corn starch, tapioca flour, or potato starch
- Use flaky salt and freshly chopped parsley to garnish. But you can also garnish with garlic salt or other seasonings.
- Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat or serve cold. You can freeze for up to 3 months. Allow it to thaw in the fridge and reheat in a preheated oven for 10-15 minutes.
Frequently asked questions
No. You do not have to peel the skin off sweet potatoes at all. If you want to keep it on you can.
Yes. The skin of a sweet potato is edible and you can definitely eat it. So if you are feeling lazy and do not want to peel your sweet potatoes just keep the skin on. Just make sure you scrub it and thoroughly clean it.
Most will recommend that you soak sweet potatoes in water first before baking and I have found this step to be helpful. Soaking the sweet potatoes will draw out the excess starch from them will ensure that you don’t end up with soggy potatoes.
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What to serve with sweet potato wedges
- Crispy Baked Salmon
- Crispy Oven Baked Chicken Cutlets
- Pepper Steak Kabobs
- Baked Coconut Shrimp
- Crispy Tuna Patties
- Air Fryer Chicken Parmesan
More sweet potato recipes
- Crispy Sweet Potato fries
- Instant Pot Sweet Potatoes
- Roasted Smoked Sweet Potatoes
- Baked Sweet Potato Hash
- Sweet Potato Pancakes
Thanks for stopping by. If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it!
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Crispy Baked Sweet Potato Wedges
Ingredients
- 4 medium Sweet Potatoes, scrubbed and cut lengthwise into wedges
- 3 tablespoons Olive, or avocado oil
- 2 tablespoons Corn starch , or Potato starch
- Kosher salt, to taste
- ground black pepper, to taste
- 1-2 tablespoons Freshly chopped curly parsley, to garnish, optional
Instructions
- Scrub and rinse the sweet potatoes to remove any dirt.
- Cut the potato in half and then cut each half lengthways again to end up with 8 wedges. Soak the wedges into a bowl filled with cold water for at least 1 hour.
- After the time is up, remove the potatoes from the water and pat the excess moisture with a paper towel.
- Meanwhile preheat the oven to 400°F and lightly grease 2 non-stick baking sheets with cooking oil spray. Next, place the potato wedges together with the starch in a large ziplock bag.
- Close the bag and shake well to coat. Open the bag and pour in the oil, then seal and again shake the bag to evenly coat with the oil.
- Lay the wedges on the prepared baking trays, in a single layer. Bake for 25-30 minutes, turning halfway through until both sides are golden and crispy.
- Once done remove from the oven and let them slightly cool at room temperature for about 8-10 minutes before removing them from the trays. Garnish with salt, pepper, and parsley.
- Serve with your favorite dip and enjoy!
Notes
- Use any neutral oil. I prefer olive or avocado oil
- To give the sweet potatoes that crispy texture use cornstarch, tapioca flour, or potato starch
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing
Hi,
I made these today and they were quite nice. I had them with low fat sour cream & sweet chilli sauce.
I would recommend lining the baking tins with baking paper or aluminium foil and would suggest lowering the oven temperature a bit to 180 degrees celsius (356F). The wedges were stuck to the baking pans when I went to turn them over while cooking.
Hi Rena. I tried to save this recipe but it would not let me. Please fix this.
Hi Lisa. Did you add your email and click I am not a robot? I just tested it and it worked just fine for me. let me know
Love, love, love this recipe!
Thank you!
Thank you ❤️