Crispy Oven-Baked Sweet Potato (Printable Version)

Golden, crunchy sweet potato wedges baked to perfection with savory seasoning and spices.

# Ingredient List:

→ Sweet Potatoes

01 - 2 large sweet potatoes (approximately 28 ounces), 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 for crispiness

→ Garnish (optional)

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 - Cut the sweet potatoes lengthwise into wedges about 1/2 inch thick.
03 - Toss the sweet potato wedges in a large bowl with cornstarch or arrowroot powder until lightly coated.
04 - Add olive oil, smoked paprika, garlic powder, ground cumin, sea salt, and black pepper to the bowl and toss until wedges are evenly coated.
05 - Place the coated 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 using a spatula and bake for an additional 15 minutes, or until edges are golden and crispy.
08 - Remove from oven, sprinkle with flaky sea salt and chopped fresh parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • They get genuinely crispy without a deep fryer, which feels like a small miracle every single time.
  • The smoked paprika gives them a flavor that makes people ask what you did differently.
  • You can prep them in under 15 minutes and let the oven do all the real work.
02 -
  • If you skip the cornstarch, you'll get roasted sweet potatoes, which are fine but not crispy wedges.
  • Flipping them halfway through is essential; the bottom side needs direct heat too or it stays soft.
  • Don't use convection mode unless you want to dry them out completely, regular bake is better here.
03 -
  • Cut the wedges as evenly as possible; a sharp knife and a steady hand make all the difference in even cooking.
  • Taste a wedge before serving and adjust the salt if needed, sometimes they need a little extra to really sing.
  • If your oven runs cool, bump the temperature to 230°C and watch them closely so they don't burn.
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