Crispy Oven-Baked Sweet Potato (Printable)

Golden, crunchy sweet potato wedges baked with smoked paprika and garlic for a savory, crisp finish.

# What you need:

→ Sweet Potatoes

01 - 2 large sweet potatoes (approximately 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 more 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 - Slice the sweet potatoes lengthwise into wedges approximately 1/2 inch thick.
03 - In a large mixing bowl, toss the wedges with cornstarch or arrowroot powder until lightly coated.
04 - Add olive oil, smoked paprika, garlic powder, ground cumin, sea salt, and black pepper to the bowl. Toss until the wedges are evenly coated.
05 - Place the wedges in a single layer on the prepared baking sheet, ensuring they do not overlap or touch.
06 - Bake for 15 minutes, then carefully flip each wedge using a spatula.
07 - Return the wedges to the oven and bake an additional 15 minutes, or until edges are golden and crisp.
08 - Remove from oven, sprinkle with flaky sea salt and chopped parsley if desired. Serve immediately.

# Helpful Hints:

01 -
  • They get genuinely crispy on the outside while staying tender inside, no deep fryer needed.
  • The smoked paprika and cumin create a warm, slightly smoky flavor that makes them hard to stop eating.
  • Everything comes together in one bowl and one pan, so cleanup is almost too easy.
02 -
  • Soaking the cut wedges in cold water for 30 minutes and drying them completely before seasoning makes them even crispier.
  • Don't skip the flip halfway through, leaving them on one side the whole time results in uneven cooking and soft spots.
03 -
  • Use a kitchen scale to cut the wedges as evenly as possible, it really does make a difference in texture.
  • If your oven runs cool, bump the temperature up to 230°C or use the convection setting for extra crispiness.
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