• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Healthy Recipes
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Meal Type » Global Snacks/ Appetizers » Spicy Oven Roasted Sweet Potato Wedges

    Published: Oct 11, 2021 | Last Updated On: Oct 20, 2021 by Neha Mathur

    Spicy Oven Roasted Sweet Potato Wedges

    4232 shares
    Jump to Recipe

    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.

    Oven roasted sweet potato wedges served on a plate.
    Jump to:
    • About This Recipe
    • Ingredients
    • Seasoning Options
    • How To Make Spicy Oven Roasted Sweet Potato Wedges
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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 Potato Wedges Ingredients.
    Sweet potatoes cut into wedges.

    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.

    1. Smoked Paprika + Lemon Zest + Lemon Juice  + Salt + Pepper
    2. Garlic Powder + Onion Powder + Thyme + Salt + Pepper + Extra Virgin Olive Oil
    3. 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.

    Chopping teh ends of sweet potato.

    Cut the sweet potato into half lengthwise.

    Sweet potato cut into half.

    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.

    Cutting the half into qarters.
    Ready wedges.

    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.

    Wedges coved with cold water.

    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.

    Wedges patted dry using a dish towel.

    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.

    Remaining ingredients added to the bowl.
    Wedges coated with seasoning and oil.

    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.

    Wedges arranged on a baking tray lined with parchment.

    Keep the tray in the middle rack of the hot oven and bake for 15 minutes.

    Baked for 15 minutes.

    Flip the wedges using a tong and bake for another 15 minutes.

    Wedges flipped.

    Set the oven to broil and broil for 3-4 minutes until the wedges are nicely browned.

    Serve immediately with a dipping sauce.

    Ready oven roasted sweet potato wedges.

    Frequently Asked Questions

    Why are my sweet potato wedges not crispy?

    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.

    How to make sweet potato wedges in an air fryer?

    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.

    You Might Also Like

    • Air Fryer Eggplant Fries
    • Cajun Fried Corn
    • Easy Pumpkin Hummus (Savory & Spicy)
    • Cajun Wings

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Crispy outside, creamy inside, and lightly spiced, these oven-roasted sweet potato wedges make for a healthy appetizer, snack, or side dish (vegan, gluten-free).

    Spicy Oven Roasted Sweet Potato Wedges Recipe

    Crispy outside, creamy inside, and lightly spiced, these oven roasted sweet potato wedges make for a healthy appetizer, snack, or side dish (vegan, gluten-free).
    5 from 2 votes
    Print Pin Rate
    Course: Side Dish, Snacks and Appetizer
    Cuisine: American, Continental
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Resting Time: 1 hour
    Total Time: 1 hour 35 minutes
    Servings: 4 people
    Calories: 216kcal
    Author: Neha Mathur

    Ingredients 

    • 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)
    US Customary or Metric
    Prevent your screen from going dark

    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.

    Video

    https://www.youtube.com/watch?v=0MAhHk4svtA

    Notes

    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.
    1. Smoked Paprika + Lemon Zest + Lemon Juice  + Salt + Pepper
    2. Garlic Powder + Onion Powder + Thyme + Salt + Pepper + Olive Oil
    3. Honey + Olive Oil + Lemon Juice + Salt

    Nutrition

    Calories: 216kcal | Carbohydrates: 29g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 65mg | Potassium: 437mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16598IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Snack/ Appetizer Recipes

    • Air Fryer Lemon Pepper Chicken Tenders
    • Healthy Honey Roasted Mixed Nuts
    • Chinese Style Chicken Maggi
    • Pumpkin Spice Almonds

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. K Subramanyam

      November 13, 2021 at 8:48 am

      5 stars
      Good recipe

      Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Healthy Recipes

    • Lemon Basil Vinaigrette
    • Chick Fil A Copycat Avocado Lime Ranch Dressing
    • Thai Vinaigrette Salad Dressing
    • Apple Kachumber (Seb Kachumber)
    • Lemon Pepper Salad Dressing (Lemon Pepper Vinaigrette)
    • Mediterranean Lemon Sumac Vinaigrette Dressing

    Indian Winter Recipes

    • Punjabi Sarson Ka Saag
    • Saag Paneer
    • Makki ki Roti (Vegan, Gluten Free)
    • Gobi Paratha
    • Gond Ke Laddu
    • Traditional Carrot Halwa (Gajar Ka Halwa) w/ Khoya

    Most Popular Recipes

    • Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP