Save I used to think sweet potato wedges were just regular fries in disguise until I burned my first batch to a bitter char. Turns out, sweet potatoes need their own rules. The cornstarch trick came from a neighbor who saw me scrubbing my baking sheet in frustration. She laughed and said she'd been there too. Now these wedges come out golden and shatteringly crisp every single time.
My kids started requesting these instead of regular fries after I made them on a rainy Tuesday night. We sat around the table dipping them into garlic aioli, and my daughter said they tasted like sweet sunshine. I still think about that every time I pull a tray from the oven, edges caramelized and smelling like a campfire in the best way.
Ingredients
- Sweet Potatoes: Choose firm ones with smooth skin and cut them into even wedges so they cook at the same rate, I learned this after ending up with half-raw, half-burnt pieces.
- Olive Oil: Just enough to coat without making them soggy, too much and they steam instead of crisp.
- Smoked Paprika: This is what gives them that deep, almost grilled flavor without firing up the barbecue.
- Garlic Powder: It distributes evenly and toasts beautifully in the oven, fresh garlic burns too quickly here.
- Ground Cumin: Adds an earthy warmth that balances the natural sweetness of the potatoes.
- Sea Salt & Black Pepper: Simple seasonings that let everything else shine without fighting for attention.
- Cornstarch or Arrowroot Powder: The secret to crispiness, it pulls moisture away from the surface so the edges turn golden and crunchy.
- Fresh Parsley & Flaky Sea Salt: A handful of green and a sprinkle of salt at the end make them look and taste like you put in way more effort than you did.
Instructions
- Preheat and Prep:
- Get your oven hot to 220°C and line a baking sheet with parchment paper. This keeps the wedges from sticking and makes cleanup a breeze.
- Cut the Wedges:
- Slice the sweet potatoes lengthwise into even pieces, about 1.5 cm thick. Uniform size means they all finish cooking at the same time.
- Dust with Starch:
- Toss the wedges with cornstarch or arrowroot powder in a large bowl until just coated. This step is what separates soggy from crispy.
- Season Generously:
- Add olive oil, smoked paprika, garlic powder, cumin, salt, and pepper, then toss until every wedge is evenly coated. Your hands work best here.
- Arrange on the Tray:
- Spread the wedges in a single layer, making sure they don't touch. Crowding makes them steam instead of roast.
- Bake and Flip:
- Bake for 15 minutes, then flip each wedge with a spatula. The second side needs direct heat to get crispy too.
- Finish and Garnish:
- Bake another 15 minutes until golden and crispy at the edges. Sprinkle with flaky sea salt and chopped parsley right before serving.
Save 
Save These wedges have saved more last-minute dinners than I can count. Once I brought them to a potluck thinking they were too simple, but they disappeared before the main course even hit the table. Someone asked if I'd catered. I just smiled and said it was all about the cornstarch.
Flavor Variations
Swap the smoked paprika for chili powder if you want a little heat, or try herbes de Provence for a French-inspired twist. I've even done cinnamon and a pinch of cayenne when I was feeling adventurous. The base recipe is forgiving enough to follow your mood.
Serving Suggestions
These wedges pair beautifully with garlic aioli, spicy ketchup, or even a cool yogurt dip. I've served them alongside grilled chicken, tucked into grain bowls, or just eaten them straight off the tray standing at the counter. They're that kind of versatile.
Storage and Reheating
They're best fresh from the oven, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat in a hot oven or air fryer to bring back the crispiness, microwaving turns them sad and soft.
- Always let them cool completely before storing to avoid trapped steam.
- Spread them out on the tray when reheating so they crisp evenly.
- A quick sprinkle of fresh salt after reheating wakes up the flavor.
Save 
Save These wedges have become a weeknight staple in my house, the kind of recipe I don't even need to look up anymore. I hope they bring you the same easy joy they've brought me.
Recipe Questions & Answers
- → How do I make sweet potato wedges extra crispy?
Soak the cut wedges in cold water for 30 minutes before drying thoroughly. Tossing them in cornstarch or arrowroot powder also helps develop a crispier texture.
- → What seasoning works best for sweet potato wedges?
Smoked paprika, garlic powder, cumin, sea salt, and black pepper create a balanced, savory flavor that complements the natural sweetness.
- → Can I bake sweet potato wedges without oil?
While oil helps with crispiness and flavor, omitting it is possible but may result in a less crunchy texture.
- → What temperature should I bake the wedges at?
Bake at 220°C (430°F) to achieve a crisp outside and tender inside. Flip halfway through baking for even crisping.
- → Are there good dipping sauces for these wedges?
Garlic aioli, ketchup, or any favorite dipping sauce complement the wedges nicely, enhancing their savory flavor.