Here are simple tips and tricks to make delicious baked sweet potato wedges that turn out crispy.
Want restaurant-style sweet potato wedges without frying? You can get crisp, oven-baked wedges instead of soft, mushy ones by following a few easy steps. Read on for a reliable method that delivers crispy edges and a fluffy interior.
How to make sweet potato wedges crispy (6 steps)
1. How to cut sweet potato wedges
Start by cutting the potatoes into wedges. Thinner wedges crisp much better than chunky ones because thick pieces contain more moisture and starch, which prevents a crunchy exterior. Aim for uniform wedge sizes so they bake evenly.
Skin on or off?
Keep the skin on. It crisps up nicely, adds flavor and texture, and saves prep time. Just scrub the potatoes well if they’re dirty.
2. Soak in cold water
After cutting, soak the wedges in cold water. This extracts surface starch, which helps prevent a gloopy center and improves the texture inside. You’ll notice starch settling at the bottom of the bowl.
How long should I soak for?
Soak for at least 30 minutes; longer is better if you have the time.
3. Remove moisture
Drain and dry the wedges thoroughly. Excess water causes steaming in the oven and leads to sogginess. Use a clean tea towel and pat each wedge until it’s dry.
4. Coat in cornstarch/cornflour
After removing internal starch with a soak, add a light dusting of cornstarch to the outside of the wedges. This thin coating helps create a crisp crust. Place wedges in a zip-top bag, add the cornstarch, seal, and shake until they’re evenly coated. Shake off any excess.
What do you season sweet potato wedges with?
Season however you like. A simple and tasty mix is chipotle powder, paprika and garlic powder. Smoked paprika, chili powder, or herbs like rosemary and thyme also work well.
5. Baked sweet potato wedges
Arrange wedges in a single layer with space between them so air can circulate. If they touch they’ll steam and go soggy. Bake at a high temperature and take the tray out halfway through to flip the wedges and rotate the tray for even browning. Use two trays if needed to avoid overcrowding.
6. Salt
Salt the wedges after baking, not before. Salting before cooking draws moisture out of the skin and can make wedges wrinkle and soften. A final sprinkle of salt right out of the oven draws a touch more moisture off the surface and helps the exterior crisp up.
Serving sweet potato wedges
Serve the wedges hot for best texture. They pair wonderfully with sandwiches to turn them into a hearty meal or as a snack with a dip such as pesto mayo. They also balance spicy mains nicely thanks to their sweetness.
How to make Sweet Potato Wedges (Full Recipe)
Crispy Baked Sweet Potato Wedges
Equipment
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Large sheet pan (or two)
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Large zip lock bag
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Large bowl
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Sharp knife & chopping board
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Clean tea towel
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Spatula/turner
Ingredients
- 2lb / 1kg small Sweet potatoes, scrubbed if needed
- 3 tbsp Olive oil
- 1 tbsp Cornstarch/cornflour
- 1 tsp Chipotle powder (or chilli powder to taste)
- 1 tsp Paprika
- 1 tsp Garlic powder
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Salt, to taste
Instructions
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Slice each sweet potato in half lengthwise, then cut each half into 2–3 wedges. Aim for relatively slim, uniform wedges so they crisp evenly.
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Place the wedges in a bowl of cold water, swish them around, and soak for at least 30 minutes. This removes starch and helps prevent a gummy center.
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Drain and dry the wedges thoroughly. If any wedges remain damp they will steam and become soggy in the oven.
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Put the wedges in a large zip-top bag with 1 tbsp cornstarch. Seal and shake until they have a very light, even coating. Shake out excess. Add 3 tbsp olive oil and the spices (chipotle or chilli powder, paprika, garlic powder), then toss to coat. Do not add salt yet.
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Arrange the wedges in a single layer on a lined or lightly oiled sheet pan with space between each piece. Bake at 205°C / 400°F for about 40 minutes, or until the centers are tender and the edges are crisp. Halfway through cooking, remove the tray to flip the wedges and rotate the tray for even browning.
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Remove from the oven and sprinkle with salt to taste. Serve immediately and enjoy.
Quick Demo
Notes
b) Oven tray – Use a lined or well-oiled tray to prevent sticking. If your tray is very worn, consider lining it with greaseproof paper or foil.
c) Fresh potatoes – Choose firm, fresh sweet potatoes. Avoid soft ones reserved for mashing.
d) Calories – Nutrition values shown are per serving and provided as guidance.
Your Private Notes:
Nutrition:
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