Oven-baked sweet potato wedges are thick slices of sweet potato tossed with oil and seasonings, then roasted until browned at the edges and tender inside. At 425°F (220°C), allow about 30 minutes for wedges cut to a consistent thickness, turning them once so they color on both sides.
Ingredients
- 2 large sweet potatoes, about 2 lb (900 g) total
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon cornstarch (8 g), optional for a drier, lightly crisp surface
- ¾ teaspoon fine salt (4.5 g)
- ½ teaspoon smoked or sweet paprika (1 g)
- ½ teaspoon garlic powder (1.5 g)
- ¼ teaspoon black pepper (0.5 g)
- 1 tablespoon chopped parsley (4 g), optional, for serving
Instructions
- Heat the oven and prepare a pan. Set the oven to 425°F (220°C), with a rack in the center. Line a large, rimmed baking sheet with parchment paper if you want easier cleanup. A bare metal sheet can brown the wedges well too; avoid crowding either way. Let the oven fully preheat before baking, since a hot oven helps the surface begin to roast rather than steam.
- Wash and cut the sweet potatoes. Scrub the potatoes under running water and dry them thoroughly. You can peel them, but leaving the skin on gives the wedges a little more structure and saves time. Trim off the ends, cut each potato lengthwise in half, then cut each half into wedges about ½ to ¾ inch (1.3 to 2 cm) thick at the widest part. Try to keep the pieces similar in size so they finish together. If a potato is especially wide, cut it lengthwise into quarters before making wedges.
- Season the wedges. Put the wedges in a large bowl. Sprinkle over the cornstarch, if using, and toss until there are no visible dry patches. Add the olive oil, salt, paprika, garlic powder, and pepper. Toss again until each piece is lightly and evenly coated. The cornstarch is optional: it can help create a drier outside, but it will not make sweet potato as crunchy as a deep-fried potato. If the coating looks dusty, add a small drizzle of oil and toss once more.
- Arrange them with space between. Spread the wedges across the baking sheet in one layer, with a cut side facing down where possible. Leave a little space around each piece. If they are touching or piled up, moisture gets trapped and the wedges are more likely to soften than brown. Use two baking sheets if needed, and rotate the sheets between oven racks partway through cooking.
- Roast for about 30 minutes, turning once. Bake for 15 minutes, then use tongs or a thin spatula to turn the wedges onto another cut side. Continue roasting for about 15 minutes, checking the thickest pieces as they approach the end. They are ready when a fork or paring knife slides into the center easily and the edges have browned in spots. If the wedges are tender but pale, give them another 3 to 5 minutes; if they are browning quickly, take them out once tender. Oven performance and wedge thickness affect the exact timing.
- Finish and serve promptly. Transfer the wedges to a serving plate and add chopped parsley, if you like. Taste one and add a pinch of salt while they are hot if needed. Let them sit for a minute or two before serving so the outside can firm slightly. Serve warm with a dip or as a side dish.
Tips
- Cut evenly, not necessarily perfectly. Wedges that are close in thickness cook at a similar rate. Very thin tips will brown sooner than the thick center, so keep the wedges around ½ to ¾ inch (1.3 to 2 cm) wide and watch the smaller pieces during the final minutes.
- Dry the potatoes before adding oil. Water left on the surface can create steam and make the seasoning slide off. After washing, pat them dry with a clean towel. If you rinse cut wedges to remove excess surface starch, dry them especially well before seasoning.
- Give the pan room. A crowded baking sheet is one of the most common reasons wedges turn soft. If you do not have a second sheet, roast in batches rather than piling the wedges on top of each other. For two pans, use separate racks and switch their positions when you turn the wedges.
- Adjust the seasoning to suit your pantry. Use neutral oil such as avocado or canola oil instead of olive oil if you prefer a milder flavor. Regular paprika works in place of smoked paprika, with less smoky depth. If you use salted seasoning blends, reduce the added salt and taste after roasting.
Serving Suggestions
Serve these wedges hot as a side for burgers, sandwiches, roasted chicken, or a bowl of beans and greens. They also work as a snack with a dip. For a quick sauce, stir together ½ cup (120 g) plain Greek yogurt with 1 tablespoon (15 ml) lemon juice, a pinch of salt, and a little chopped parsley or dill. For a dairy-free option, serve them with hummus, tahini sauce, or a simple ketchup-based dip.
For a more filling plate, pair the wedges with a crisp green salad and a protein such as baked tofu, lentils, or grilled fish. Add them to a grain bowl with cooked rice or quinoa, shredded cabbage, and a tangy dressing. Put any sauce in a small bowl on the side rather than pouring it over the wedges; keeping the surface dry helps preserve their roasted texture. If serving a group, bring the wedges to the table soon after baking, since they soften as they stand.
Variations
Chili-lime: Replace the paprika with ½ teaspoon (1 g) chili powder and add 1 teaspoon (5 ml) finely grated lime zest to the seasoning. Serve with lime wedges. Add the zest after baking if you want its citrus aroma to stay especially bright.
Herby: Keep the salt and pepper, leave out the paprika, and add 1 teaspoon (1 g) dried rosemary or thyme before roasting. Fresh herbs can scorch in a hot oven, so sprinkle chopped fresh herbs over the wedges after they come out. A little grated Parmesan is another option; add it in the final 5 minutes so it melts and browns without burning.
Warm spice: Use ½ teaspoon (1 g) ground cumin and ¼ teaspoon (0.5 g) ground coriander in place of the paprika. These spices give the wedges an earthy, aromatic flavor that pairs nicely with yogurt or tahini dip. Start with the stated amounts, then adjust the blend on a later batch to your preference.
Less oil: You can reduce the olive oil to 1 tablespoon (15 ml), but the wedges may have less browning and a drier surface. Toss thoroughly so the smaller amount coats the pieces, and do not expect an oil-free version to develop the same roasted edges. Keep the oven temperature and doneness checks the same.
Storage and Reheating
Let leftover wedges cool, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. If the wedges are still warm, use a shallow container so they cool more quickly, and avoid sealing them while steaming hot because trapped condensation can make them soggy.
For the best texture, reheat them in a 400°F (205°C) oven or toaster oven for about 8 to 12 minutes, turning once, until hot throughout and lightly crisp at the edges. An air fryer set to 375°F (190°C) usually takes about 4 to 7 minutes, depending on the size of the batch; arrange the wedges in a single layer. A microwave works for a quick warm-up, but it softens the exterior. Reheat only the amount you plan to eat, and do not leave cooked wedges at room temperature for more than 2 hours.
Frequently Asked Questions
How long do sweet potato wedges take in the oven?
At 425°F (220°C), wedges about ½ to ¾ inch (1.3 to 2 cm) thick take around 30 minutes. Turn them after 15 minutes and check for tenderness near the end. Smaller wedges may finish sooner, while thick, chunky pieces can need a few extra minutes.
Should I soak sweet potato wedges before baking?
Soaking is not necessary for this recipe. Sweet potatoes have a different starch and moisture balance from ordinary white potatoes, so soaking does not guarantee a very crisp result. If you do soak cut wedges, dry them thoroughly before coating them with oil; leftover water can work against browning.
Do I need to peel sweet potatoes for wedges?
No. The skin is edible, and it helps the wedges hold their shape. Scrub the potatoes well and dry them before cutting. Peel them if you prefer a completely smooth texture, or if the skin is damaged or especially rough; the cooking time should stay about the same as long as the wedges are cut to the same thickness.
Why are my baked sweet potato wedges soft?
Soft wedges are often caused by crowding the pan, excess moisture, or pieces cut too thick for the cooking time. Spread them in one layer, dry them well, and turn them during roasting. Sweet potatoes naturally tend to be tender rather than as crisp as deep-fried potatoes, so aim for browned edges and a soft center rather than expecting a brittle crunch.
Can I make the wedges ahead of time?
You can wash and cut the sweet potatoes several hours ahead, then keep the cut pieces covered in cold water in the refrigerator. Drain and dry them very thoroughly before seasoning and roasting. For the best texture, toss the wedges with oil and seasonings just before baking, and serve them soon after they leave the oven.
Can I bake frozen sweet potato wedges?
Yes, but follow the package directions if the wedges are commercially prepared, since their size and coating may differ. For homemade wedges frozen in advance, bake them from frozen in a single layer at 425°F (220°C), adding several minutes and checking for a tender center. Do not thaw them first if you want to limit extra surface moisture, and turn them when the outside has softened enough to move without breaking.
Related
- Salmon Kitchen Recipes: Lemon-Garlic Skillet Salmon
- RumChata Hot Chocolate Recipe for a Creamy Mug
- Sangria Spritz Recipe: A Bright, Bubbly Party Drink
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).