Pin It I was slicing sweet potatoes late one Thursday when my neighbor knocked, asking if I had any fries to spare. I didn't, but I had these wedges half-prepped on the counter. Twenty minutes later, she was standing in my kitchen, crunching through her third piece and asking for the recipe. That's when I realized these weren't just a side dish anymore.
The first time I made these for a potluck, I watched them disappear before the main course even hit the table. Someone's kid called them candy fries. A friend who swore she hated sweet potatoes came back twice. I learned that evening that texture changes everything.
Ingredients
- Sweet Potatoes: Use firm, unblemished ones and cut them evenly so they crisp at the same rate.
- Olive Oil: Just enough to help the spices cling and encourage browning without making them soggy.
- Smoked Paprika: This is what gives them that campfire edge, a little smoky sweetness that balances the natural sugar.
- Garlic Powder: It melts into the oil and coats every ridge, adding savory depth without any sharpness.
- Ground Cumin: A pinch brings earthy warmth and keeps the sweetness from feeling one-note.
- Sea Salt: Season generously, sweet potatoes can take it and need it to shine.
- Black Pepper: Freshly ground adds a quiet heat that wakes up the other flavors.
- Cornstarch or Arrowroot Powder: The secret to crispiness, it pulls moisture away from the surface as they bake.
- Fresh Parsley: A handful of green at the end makes them look alive and adds a hint of freshness.
- Flaky Sea Salt: The final crunch, a little luxury that makes each bite feel intentional.
Instructions
- Preheat and Prep:
- Set your oven to 220°C and line a baking sheet with parchment. This high heat is what turns the edges golden and crisp.
- Cut the Wedges:
- Slice each sweet potato lengthwise into even wedges, about 1.5 cm thick. Consistency matters here, thinner pieces burn, thicker ones stay soft.
- Coat with Cornstarch:
- Toss the wedges in cornstarch until lightly dusted. This step is easy to skip, but it's the difference between crispy and just baked.
- Season Generously:
- Add olive oil, smoked paprika, garlic powder, cumin, salt, and pepper, then toss until every surface is coated. Your hands work better than a spoon here.
- Arrange on the Sheet:
- Lay the wedges in a single layer, not touching. Crowding traps steam and you'll end up with soft, pale wedges instead of crispy ones.
- Bake and Flip:
- Bake for 15 minutes, then flip each wedge with a spatula. They should be starting to brown on the bottom.
- Finish Crisping:
- Bake another 15 minutes until the edges are deeply golden and the tips are almost caramelized. Pull them out when they look too good to wait.
- Garnish and Serve:
- Sprinkle with flaky sea salt and fresh parsley while they're still hot. Serve immediately, they lose their crunch as they cool.
Pin It I started keeping a bowl of these on the counter during weekend afternoons. My partner would grab a few on his way through the kitchen, still warm, and we'd end up sitting on the porch with the last of them, talking about nothing in particular. That's when food stops being a recipe and starts being a ritual.
How to Get Them Extra Crispy
Soak the cut wedges in cold water for 30 minutes before you season them. It pulls out excess starch, which can make them gummy. Pat them completely dry with a towel, any lingering water will turn to steam in the oven. The cornstarch does the rest, creating a thin, crackling shell as the heat hits.
What to Serve Them With
I've paired these with garlic aioli, spicy ketchup, and even a tahini drizzle. They're sturdy enough to hold up to bold sauces but sweet enough to eat plain. They work beside burgers, grilled chicken, or a simple green salad when you want the vegetables to be the main event.
Storing and Reheating
Leftovers lose their crispness in the fridge, but you can revive them. Spread them on a baking sheet and reheat at 200°C for 8 minutes, flipping halfway through. They won't be quite as perfect as fresh, but they'll be close enough to satisfy a craving.
- Store cooled wedges in an airtight container in the fridge for up to 3 days.
- Don't microwave them, you'll end up with sad, rubbery potatoes.
- Freeze them after the first bake, then crisp them straight from frozen when you need them.
Pin It These wedges taught me that the simplest recipes are the ones you come back to. Make them once, and they'll become part of your rotation.
Recipe Questions & Answers
- → How do I achieve extra crispy sweet potato wedges?
Soaking wedges in cold water for 30 minutes before drying and coating them with cornstarch or arrowroot powder helps create a crispier texture when baked.
- → Can I use different spices for seasoning?
Yes, try chili powder, herbes de Provence, or other favorite spices to vary the flavor profile of the wedges.
- → What is the best way to cut sweet potatoes for even cooking?
Cut sweet potatoes lengthwise into wedges about 1.5 cm thick to ensure even baking and a perfect balance of crispy edges and tender centers.
- → How should I arrange the wedges on the baking sheet?
Place wedges in a single layer without overlapping or touching to allow hot air to circulate and produce even crispiness.
- → Are these wedges suitable for special diets?
Yes, they are vegetarian, vegan, gluten-free, and dairy-free, making them suitable for a variety of dietary preferences.