Save to Pinterest I used to think sweet potato wedges were boring until I tried making them at 220°C instead of my usual lazy 180. The difference was startling: edges that actually shattered when I bit into them, instead of that sad, limp sweetness I'd grown used to. My kitchen smelled like a campfire in the best way, all smoke and caramel, and I kept sneaking wedges off the tray before they even made it to the table. Now I make them every week, sometimes twice if I'm honest.
The first time I brought these to a dinner party, someone accused me of frying them in secret. I hadn't, but I took it as a compliment and pretended to guard the recipe like it was classified. My friend Marta ate seven wedges standing up in the kitchen, refusing to wait for the main course. That's when I knew I'd stumbled onto something worth keeping.
Ingredients
- Sweet Potatoes: Use large ones so the wedges have enough surface area to crisp up properly, and scrub the skins well because they add texture and color.
- Olive Oil: Just enough to coat without making them greasy; I measure with my heart but two tablespoons is the safe bet.
- Smoked Paprika: This is what makes them taste like they came off a grill, don't skip it or substitute with regular paprika unless you want to miss the point.
- Garlic Powder: I used fresh garlic once and it burned black in the oven, so powdered is actually better here.
- Ground Cumin: A warm, earthy note that plays beautifully with the sweetness without overpowering it.
- Sea Salt: Season boldly; sweet potatoes can handle it and need it to balance their natural sugar.
- Black Pepper: Freshly ground makes a difference you can taste, even if it seems fussy.
- Cornstarch or Arrowroot Powder: The secret weapon for crispiness, it dries out the surface just enough to let it crackle in the heat.
- Fresh Parsley: Optional but it makes them look like you tried, which sometimes matters.
- Flaky Sea Salt: A finishing touch that adds little bursts of salt instead of uniform seasoning, which I love.
Instructions
- Preheat and Prep:
- Get your oven screaming hot at 220°C and line a baking sheet with parchment so nothing sticks. This temperature is non-negotiable if you want crunch.
- Cut the Wedges:
- Slice lengthwise into even pieces about 1.5 cm thick, trying to keep them uniform so they cook at the same rate. Uneven wedges mean some burn while others stay soft.
- Dust with Starch:
- Toss the wedges in cornstarch or arrowroot until they look lightly frosted. This step feels weird but it works magic.
- Season Generously:
- Add olive oil and all the spices, then toss with your hands to coat every surface. Don't be shy with the seasoning.
- Arrange in a Single Layer:
- Spread them out on the baking sheet without touching, giving each wedge space to breathe and crisp. Crowding makes them steam instead of roast.
- Bake and Flip:
- Bake for 15 minutes, then flip each wedge carefully with a spatula. The bottoms should be starting to turn golden.
- Finish Crisping:
- Bake another 15 minutes until the edges are deeply caramelized and crispy. If they're not crispy enough, give them 5 more minutes.
- Garnish and Serve:
- Sprinkle with flaky salt and parsley if you're feeling fancy, then serve immediately while they're still hot. They lose their crunch as they cool.
Save to Pinterest I made these on a Tuesday night when I had nothing else in the house and felt too tired to care about cooking. Somehow they turned into the best part of my week, eaten straight from the pan with a little aioli I'd forgotten was in the fridge. It reminded me that good food doesn't need a special occasion.
Getting Them Extra Crispy
If you have time, soak the cut wedges in cold water for 30 minutes to pull out excess starch, then dry them completely with a clean towel. I learned this from a friend who worked in a chip shop, and it genuinely makes a difference. The drier they are before seasoning, the crispier they'll get in the oven.
Flavor Variations I've Tried
I've swapped the cumin for herbes de Provence when I wanted something lighter, and added chili powder when I craved heat. Once I used curry powder and it was strange but good. The base method works with almost any spice blend you like, so don't be afraid to experiment based on what you're serving them with.
What to Serve Them With
They're perfect alongside grilled chicken, roasted vegetables, or even just a fried egg for breakfast. I've also served them as a snack with garlic aioli, spicy ketchup, or a yogurt-based dip with herbs. They're versatile enough to fit into almost any meal without feeling out of place.
- Let them cool for just a minute before serving so no one burns their mouth like I did the first time.
- Store leftovers in the fridge and reheat in a hot oven, never the microwave, or they'll turn soggy.
- If you double the batch, use two baking sheets so they're not crowded.
Save to Pinterest These wedges have become my go-to when I want something that feels indulgent but isn't, and they've never let me down. I hope they become a regular in your kitchen too.
Common Recipe Questions
- → How do I make the sweet potato wedges extra crispy?
Soak the cut wedges in cold water for 30 minutes, then dry thoroughly before tossing with cornstarch or arrowroot powder and seasoning.
- → What oven temperature is best for baking these wedges?
Preheat the oven to 220°C (430°F) for a crispy exterior and tender inside.
- → Can I use other seasonings with sweet potatoes?
Yes, try chili powder, herbes de Provence, or your preferred spices to customize the flavor.
- → Should the wedges be arranged touching on the baking sheet?
Arrange them in a single layer without touching to ensure even baking and crispiness.
- → What dipping sauces pair well with these wedges?
Garlic aioli, ketchup, or your favorite dipping sauces complement these wedges nicely.