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Crispy Sweet Potato Wedges

Perfectly seasoned oven-roasted sweet potato wedges with crispy edges and a soft interior, ideal as a snack, appetizer, or healthy side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizers & Snacks
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potato Wedges
  • 3 large sweet potatoes cut into wedges
  • 2 tbsp olive oil
  • 1 tbsp cornstarch for crispiness
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder optional
  • 3/4 tsp sea salt
  • 1/2 tsp black pepper
Garnish
  • 1 tbsp fresh parsley chopped

Equipment

  • Baking sheet
  • Mixing bowl
  • spatula or tongs

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash sweet potatoes and cut them lengthwise into evenly sized wedges.
  3. Optional: Soak wedges in cold water for 20 minutes, then dry thoroughly.
  4. Place wedges in a bowl and toss with cornstarch to lightly coat.
  5. Add olive oil and all spices, then mix until evenly coated.
  6. Spread wedges on the baking sheet in a single layer with space between pieces.
  7. Roast for 20 minutes, flip the wedges, then bake another 10–15 minutes until crispy.
  8. Remove from oven, garnish with parsley, and serve hot.

Notes

For extra crispiness, avoid overcrowding the baking sheet and use high oven heat. Cornstarch helps form a crispy crust.