Crispy outside, creamy inside, and lightly spiced, these spicy oven roasted sweet potato wedges make for a healthy appetizer, snack, or side dish (vegan, gluten-free).
Here are some more sweet potato recipes that you might like – Instant Pot Sweet Potatoes and Sweet Potato Hummus.
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About This Recipe
Oven Roasted Sweet Potato Wedges are a healthy and delicious appetizer, snack, or side dish where sweet potatoes are cut into wedges, coated with oil and seasoning, and oven-roasted until crisp from outside and creamy inside.
These spicy wedges are one of my favorite ways to cook sweet potatoes. These are super easy to make and come together in 30 minutes using simple ingredients.
My favorite way to serve these healthy wedges is as a healthy side dish for a holiday meal. I also serve this sweet potato recipe for my house parties along with honey mustard sauce and I have people asking for more, always.
Although making crispy sweet potato wedges recipe is super easy, you must follow some simple tips. I have mentioned them in detail in the post below so follow along.
Instead of cutting the sweet potatoes into wedges, you can cut them into french fries and make roasted sweet potato fries instead. You can also cut them in medallion shapes.
This sweet potato recipe can be easily doubled or tripled if you are planning to make it for a get-together.
So next time when you are looking for easy recipes to make using sweet potatoes, do try this recipe.
Ingredients
Sweet Potatoes – Look for sweet potatoes which are similar in size and straight with smooth skin. The ones with curves are difficult to cut into wedges.
You can use small sweet potatoes or large sweet potatoes, both work fine.
You can also make this recipe using white potatoes. Russet potatoes are my favorite.
Italian Seasoning – Make the seasoning at home or get a bottle.
Paprika – Spice up the wedges with a little smoked paprika. You can use any chili powder that is handy in place of paprika.
Garlic Powder – Garlic makes everything delicious, isn’t it?
Oil – Light olive oil is my preferred choice, but you can replace it with coconut oil or any vegetable oil. Even Extra virgin olive oil is great in this recipe.
Salt & Pepper – Season the fries well for the best taste.
Seasoning Options
Apart from the Italian seasoning that I have used in the recipe below, you can keep changing the seasoning to make a new version of this recipe. Here are some of my other favorite seasoning options.
- Smoked Paprika + Lemon Zest + Lemon Juice + Salt + Pepper
- Garlic Powder + Onion Powder + Thyme + Salt + Pepper + Extra Virgin Olive Oil
- Honey + Extra Virgin Olive Oil + Lemon Juice + Salt
How To Make Spicy Oven Roasted Sweet Potato Wedges
Cut Sweet Potato Into Wedges
The first step is to select the sweet potatoes. They should be similar in size and with minimal curves.
Wash 1 pound (500 g, or approximately 2 large) sweet potatoes twice or thrice with water and scrub using a scrubber to get rid of the dirt. Pat them dry using a dishcloth.
Now you can choose to keep the skin on or peel the sweet potatoes. The skin of a sweet potato is edible and contains a lot of fiber and a good amount of potassium. It also makes the outer layer more crispy when baked, so try not to discard it.
Chop off ½ inch from both the ends of the sweet potato using a large sharp knife.
Cut the sweet potato into half lengthwise.
Cut the half further into quarters. You will get 8 wedges from one large sweet potato.
In case the sweet potato is too long, you can cut each wedge in half horizontally.
Roast The Wedges
Place sweet potatoes wedges in a large bowl and cover with cold water. Allow them to soak for just over 1 hour. This step will remove any extra starch and makes the wedges crispy.
Preheat the oven to 400 degrees F (200 degrees C).
Line a large rimmed baking sheet with parchment paper or aluminum foil. It will avoid the wedges from sticking to the tray.
Keep the parchment-lined baking tray in the middle rack of the oven and let it heat up for 10 minutes. When you keep the sweet potatoes on the hot baking tray, they will immediately start to sizzle making the crust crispier.
Drain the wedges and pat them dry using a dishtowel. Make sure to get as much moisture out as possible.
Toss the wedges with 2 tablespoon cornstarch, 3 tablespoon light olive oil, 2 teaspoon Italian seasoning, 2 teaspoon garlic powder, 2 teaspoon smoked paprika, ¼ teaspoon ground black pepper, and salt to taste.
Tip – For crispier wedges, skip adding salt at this stage. Bake them and once they are ready, just sprinkle salt and serve.
Pull out the baking tray from the oven and arrange the wedges on the hot baking tray in a single layer. Make sure to leave some space between each wedge otherwise, they will steam instead of roast.
Keep the tray in the middle rack of the hot oven and bake for 15 minutes.
Flip the wedges using a tong and bake for another 15 minutes.
Set the oven to broil and broil for 3-4 minutes until the wedges are nicely browned.
Serve immediately with a dipping sauce.
Frequently Asked Questions
Making crispy wedges is very easy but only if you keep a few simple pointers in mind. They will turn soggy if the method of roasting them is not followed properly. Here are some of the tips.
1. Soak the wedges in cold water – This process removes the extra starch from the sweet potatoes making the wedges crispier.
2. Pat the wedges – Pat the soaked wedges well using a dishtowel. This process is very important to get rid of any extra moisture.
3. Arranging the wedges – Arrange the wedges on a baking tray in a single layer and there should be some gap between each wedge. If there is no gap, steam will form making them soggy.
4. Salt – Although I added the salt along with the other seasonings, avoid adding it at this stage. Roast the wedges without the salt and once they are ready, sprinkle salt over them and serve.
5. Heat the baking tray before placing the wedges on it. They will start to sizzle immediately making the skin crispier.
6. You can also choose to keep the wedges on a wire rack and then place it on the baking tray.
Cut the sweet potatoes into wedges, soak them in water, pat dry and toss with cornstarch and seasoning. Meanwhile preheat the air fryer at 400 degrees F for about 5 minutes. Place the wedges on the tray in a single layer with a little space in between them. Do not overlap, otherwise, they will not turn crispy.
Air fry them for about 8 to 10 minutes, flip and air fry for another 5-6 minutes until they turn nicely browned and crispy.
Serving Suggestions
These crispy Oven-Baked Sweet Potato Wedges tastes great with any creamy and spicy dip. Some of my favorites are yum yum sauce, Jalapeno garlic feta dip, yogurt dip with mint and garlic, bang bang sauce, and boom boom sauce.
The leftover sweet potato wedges can be used to make a savory sweet potato casserole. Transfer them to a baking tray. Top with white sauce and cheese and bake until golden brown from the top. Serve hot!
Storage Suggestions
Serve the wedges right out of the oven as they tend to lose their crispiness when kept for longer. But if you still have leftovers, then refrigerate them for 2-3 days in an airtight container.
Reheat in the oven at 350 degrees F for 10-15 minutes until they become crispy again.
These sweet potato wedges are freezer-friendly! You can partially cook the wedges and let them cool down completely.
Store them in freezer bags and freeze them for about 6 months. When ready to serve, thaw and roast until they are crispy.
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Recipe Card
Spicy Oven Roasted Sweet Potato Wedges Recipe
IngredientsÂ
- 1 pound sweet potatoes (500 g)
- 2 tablespoons cornstarch
- 3 tablespoons light olive oil
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- ¼ teaspoon ground black pepper
- salt (to taste)
Instructions
Cut Sweet Potato Into Wedges
- The first step is to select the sweet potatoes. They should be similar in size and with minimal curves.
- Wash the sweet potatoes twice or thrice with water and scrub using a scrubber to get rid of the dirt. Pat them dry using a dishcloth.
- Now you can choose to keep the skin on or peel the sweet potatoes. The skin of a sweet potato is edible and contains a lot of fiber and a good amount of potassium. It also makes the outer layer more crispy when baked, so try not to discard it.
- Chop off ½ inch from both the ends of the sweet potato using a large sharp knife.
- Cut the sweet potato into half lengthwise.
- Cut the half further into quarters. You will get 8 wedges from one large sweet potato.
- In case the sweet potato is too long, you can cut each wedge in half horizontally.
Roast The Wedges
- Place sweet potatoes wedges in a large bowl and cover with cold water. Allow them to soak for just over 1 hour. This step will remove any extra starch and makes the wedges crispy.
- Preheat the oven to 400 degrees F (200 degrees C).
- Line a large baking tray with parchment paper. It will avoid the wedges sticking to the tray.
- Keep the parchment-lined baking tray in the middle rack of the oven and let it heat up for 10 minutes. When you keep the sweet potatoes on the hot baking tray, they will immediately start to sizzle making the crust crispier.
- Drain the wedges and pat them dry using a dishtowel. Make sure to get as much moisture out as possible.
- Toss the wedges with cornstarch, light olive oil, Italian seasoning, garlic powder, smoked paprika, black pepper, and salt.
- Tip – For crispier wedges, skip adding salt at this stage. Bake the potatoes and once they are ready, just sprinkle salt and serve.
- Pull out the baking tray from the oven and arrange the wedges on the hot baking tray in a single layer. Make sure to leave some space between each wedge otherwise they will steam instead of roast.
- Keep the tray in the middle rack of the oven and bake for 15 minutes.
- Flip the wedges using a tong and bake for another 15 minutes.
- Set the oven to broil and broil for 3-4 minutes until the wedges are nicely browned.
- Serve immediately with a dipping sauce.
Notes
- Smoked Paprika + Lemon Zest + Lemon Juice + Salt + Pepper
- Garlic Powder + Onion Powder + Thyme + Salt + Pepper + Olive Oil
- Honey + Olive Oil + Lemon Juice + Salt
K Subramanyam
Good recipe