Crispy Baked Sweet Potato Wedges

By Rena |

These Sweet Potato Wedges are so thick and soft on inside but so crispy on the outside. Easy to make and perfect as a side or snack. An easy baked sweet potato recipe that’s kid-friendly, vegan, and gluten-free.

side view of baked potato wedges on a plate with side of ranch and ketchup

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 on the outside is to make sure you 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 sort of starchy flour to absorb any leftover moisture. We love using either corn starch, 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 healthy 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.

top view of baked sweet potato with ketchup and ranch dips

Ingredients you will need

  • Sweet potatoes – go for orange or red skin sweet potatoes
  • Olive Oil
  • Corn starch – to helo absorb moisture and make it crispy
  • Salt and pepper
  • Freshly Parsley

 

cut up sweet potato wedges on a platter

How to make this crispy sweet potato recipe

  • 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!

potato wedged soaked in a bowl of water

side and closeup view of roasted sweet potato wedges

Expert tips and substitutes

  • Use any neutral oil. We 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.

top view of crispy potatoes on a white plate

Do you have to peel sweet potatoes

The skin of sweet potatoes is edible and safe to eat. Make sure you wash the skin thoroughly before cutting the sweet potatoes or baking it.

You may cut or peel our dark spots or roots coming out if necessary. Potato skins are also loaded with nutrients and fiber.

How to cut sweet potato for wedges

Try picking out even shaped potatoes. This means avoid buying potatoes that are too thick on one end. This will make it much easier to cut. Lay the sweet potatoes on the cutting board.

Using a sharp knife, cut it right in the middle. Then lay easy half of a sweet potato with flat face down then cut it right in the middle longways again.

Cut each half in half again and again until you get 3/4-inch thick potato wedges. This will ensure that they bake evenly.

Are sweet potatoes good for you

Sweet potatoes are high in beta carotene which helps your body make vitamin A. They are a good source of fiber, vitamins, and minerals. Sweet potatoes are high in antioxidants that help promote gut health and support the immune system. For more on Sweet potato health benefits, check out this article. 

one sweet potato wedge in a small bowl of ranch dip

What to have with sweet potatoes

 

top view of sweet potatoes on a plate

Remember to subscribe to my NEWSLETTER for free and receive recipes like this sweet potato recipe delivered right to your inbox!

If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it!  please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

top view of baked sweet potato with ketchup and ranch dips

Crispy Baked Sweet Potato Wedges

Thick and crispy sweet potato wedges made simple with salt and pepper, then garnished with fresh parsley.
0 from 0 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 218kcal
Author: Rena

Ingredients

  • 4 medium Sweet Potatoes scrubbed and cut lengthwise into wedges
  • 3 tbsp Olive or avocado oil
  • 2 tbsp Corn starch or Potato starch
  • Kosher salt to taste
  • ground black pepper to taste
  • 1-2 tbsp 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

Substitutes:
  • Use any neutral oil. We prefer olive or avocado oil
  • To give the sweet potatoes that crispy texture use corn starch, tapioca flour, or potato starch
 
Storage:
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.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 218kcal | Carbohydrates: 49g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 218mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32086IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Leave A Reply