Crispy Oven-Baked Sweet Potato (Printable)

Golden, crispy sweet potato wedges baked with savory spices for a tasty and healthier side.

# What You Need:

→ Sweet Potatoes

01 - 2 large sweet potatoes (approx. 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

→ Garnish (optional)

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

# How to Make It:

01 - Preheat the oven to 430°F. Line a large baking sheet with parchment paper.
02 - Cut sweet potatoes lengthwise into wedges approximately 1/2 inch thick.
03 - Place wedges in a large mixing bowl and toss with cornstarch or arrowroot powder until evenly coated.
04 - Add olive oil, smoked paprika, garlic powder, ground cumin, sea salt, and black pepper to the wedges. Toss thoroughly until evenly coated.
05 - Spread the wedges in a single layer on the prepared baking sheet, ensuring they are not touching.
06 - Bake for 15 minutes until edges begin to crisp.
07 - Carefully flip each wedge using a spatula and bake for an additional 15 minutes until golden and crispy.
08 - Remove from oven, sprinkle with flaky sea salt and chopped parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • Crispy on the outside, fluffy inside, without a single drop of oil in a fryer.
  • Loaded with natural sweetness and warm spices that make every bite feel intentional.
  • So easy to prep that you can have them in the oven before you finish setting the table.
02 -
  • Soaking the wedges in cold water for 30 minutes before seasoning removes excess starch and makes them even crispier, just remember to dry them completely.
  • Don't skip the cornstarch, it's the difference between soft baked potatoes and wedges that actually crunch.
  • If your oven runs cool, bump the temperature up to 230°C or use the convection setting for better air circulation.
03 -
  • Use a kitchen scale to make sure your wedges are close to the same size, it sounds fussy but it prevents some from burning while others stay pale.
  • If you want restaurant-level crispiness, toss the wedges with a tiny bit of baking powder along with the cornstarch.
  • Always taste one wedge before serving and adjust the salt, ovens vary and so does your palate.
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