Crispy Oven-Baked Sweet Potato (Printable)

Golden, crispy sweet potato wedges tossed in smoky spices and baked until perfectly tender and crisp.

# Ingredient List:

→ Sweet Potatoes

01 - 2 large sweet potatoes (approximately 28 oz), 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 extra crispiness

→ Garnish (optional)

09 - 2 tablespoons chopped fresh parsley
10 - Flaky sea salt, for finishing

# Directions:

01 - Set the oven to 430°F. Line a large baking sheet with parchment paper.
02 - Slice the sweet potatoes lengthwise into uniform wedges approximately 1/2 inch thick.
03 - Place the wedges in a large bowl and toss them with cornstarch or arrowroot powder until lightly coated.
04 - Drizzle olive oil over the wedges, then sprinkle smoked paprika, garlic powder, ground cumin, sea salt, and black pepper. Toss thoroughly to ensure even coverage.
05 - Spread the seasoned wedges in a single layer on the prepared baking sheet, making sure they do not overlap.
06 - Bake for 15 minutes until the edges start to brown.
07 - Carefully turn each wedge with a spatula to promote even crisping.
08 - Return the baking sheet to the oven and roast for an additional 15 minutes or until the wedges are golden and crispy.
09 - Remove from oven and sprinkle with flaky sea salt and chopped parsley if desired. Serve immediately.

# Expert Suggestions:

01 -
  • They come out shatteringly crisp on the outside, soft and sweet inside, without a single drop of frying oil.
  • The smoked paprika and cumin give them a warmth that makes ketchup feel optional.
  • You can prep them ahead, toss them in the oven, and walk away until the timer beeps.
02 -
  • If you skip drying the wedges thoroughly after washing, the moisture will steam them instead of crisping them.
  • Flipping them halfway through isn't optional, the bottoms will scorch and the tops will stay pale if you don't.
  • Don't open the oven door in the first 15 minutes, the temperature drop can ruin the texture.
03 -
  • Use a convection setting if you have one, the circulating air crisps them faster and more evenly.
  • Add a pinch of cayenne to the spice mix if you want a slow, creeping heat that builds with each bite.
  • Toss them with a drizzle of honey and a squeeze of lime right after baking for a sweet and tangy finish.
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