Spicy Oven Roasted Sweet Potato Wedges

5 from 3 votes

Crispy outside, creamy inside, and lightly spiced, these Spicy Oven Roasted Sweet Potato Wedges make for a healthy appetizer, snack, or side dish. Make these using my easy recipe (vegan, gluten-free).

Oven roasted sweet potato wedges served on a plate.
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About Roasted Sweet Potato Wedges

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 the outside and creamy inside.

These spicy wedges are one of my favorite ways to cook sweet potatoes. These are easy to make and come together 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 people always ask for more.

Although making this crispy sweet potato wedges recipe is 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. You can also cut them into medallion shapes.

This sweet potato recipe can be easily doubled or tripled if you plan to make it for a get-together.

Here are some more easy sweet potato recipes that you might like

Ingredients

Sweet Potato Wedges Ingredients.
Sweet potatoes cut into wedges.

Sweet Potatoes – Look for sweet potatoes that 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 regular 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 also use any handy chili powder in place of paprika.

Garlic Powder – Garlic makes everything delicious.

Oil – Light olive oil is my preferred choice, but you can replace it with coconut oil or any cooking oil. Even extra virgin olive oil is great in this recipe.

Salt and Pepper – Season the fries well for the best taste.

Other 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 Roasted Sweet Potato Wedges

Cut Sweet Potatoes 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, scrub them with a scrubber to remove dirt, and pat them dry using a dishcloth.

Now, you can choose to keep the skin on or peel the sweet potatoes. The skin is edible and contains a lot of fiber and a good amount of potassium. It also makes the outer layer crisper when baked, so try not to discard it.

Chop off ½ inch from both sweet potato ends 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.

You can cut each wedge in half horizontally if the sweet potato is too long.

Cut all the sweet potatoes in the same manner.

Cutting the half into qarters.
Ready wedges.

Roast The Wedges

Place the 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 make the wedges crispy.

Wedges coved with cold water.

Preheat the oven to 400°F (200°C).

Line a large rimmed baking sheet with parchment paper or aluminum foil. It will prevent the wedges from sticking to the tray.

Place the parchment-lined baking tray in the middle rack of the oven and let it heat for 10 minutes. The sweet potatoes 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
  • ½ teaspoon salt

Tip: For crispier wedges, skip adding salt at this stage. Bake them, and once they are ready, sprinkle salt and serve.

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

Pull the baking tray from the oven and arrange the wedges in a single layer on the hot baking tray. Leave 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 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 follow a few simple pointers. If the method of roasting is not followed properly, they will turn soggy. Here are some 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, with some gap between each wedge. If there is no gap, steam will form, making them soggy.
4. Salt – Although I added salt along with the other seasonings, avoid adding it at this stage. Roast the wedges without salt; 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. Place the wedges on a wire rack 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°F for about 5 minutes. Place the wedges on the tray in a single layer with a little space between them. Do not overlap; otherwise, they will not turn crispy.
Air fry them for about 8 to 10 minutes, flip them, and air fry them for another 5-6 minutes until they turn nicely browned and crispy.

Serving Suggestions

These crispy Oven-Baked Sweet Potato Wedges taste great with any creamy and spicy dip. 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 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. Serve hot!

Storage Suggestions

Serve the wedges right out of the oven, as they lose their crispiness when kept longer. But if you still have leftovers, refrigerate them in an airtight container for 2-3 days.

Reheat in the oven at 360°F (180°C) for 10-15 minutes until they become crispy again.

These are freezer-friendly, too! You can partially cook the wedges and let them cool down completely.

Store in freezer bags and freeze for about 6 months. When ready to serve, thaw and roast until crispy.

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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 3 votes

Spicy Oven Roasted Sweet Potato Wedges Recipe

Crispy outside, creamy inside, and lightly spiced, these spicy oven roasted sweet potato wedges make for a healthy appetizer, snack, or side dish. Make these using my easy recipe.
Prep: 5 minutes
Cook: 30 minutes
Soaking Time: 1 hour
Total: 1 hour 35 minutes
Servings: 4 people

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
  • ½ teaspoon salt (or to taste)
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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.
  • Cut all the sweet potatoes in the same manner.

Roast The Wedges

  • Place 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℉ (200℃).
  • 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

YouTube video

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
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