Looking for a great healthy side dish? Look no further these Baked Sweet Potato Wedges are easy to make and a crowd pleaser. With just a few pantry ingredients you can have perfect crispy and golden brown baked sweet potato fries!
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Crispy Sweet Potato Wedges
I have taken this recipe for Sweet Potato Wedges very seriously, because I absolutely do not like it when a sweet potato fry in any form is just a floppy slice of potato.
BUT with that being said I wanted these SIMPLE and EASY, those are a must.
So I tested and tested until I got what I wanted. A Crispy Sweet Potato Wedges that was easy to make, could actually be picked up and dipped in sauce with out flopping over, and for it to be baked so that it could remain a fresh healthy side dish.
So I decided to give these Sweet Potato Wedges the hot pan treatment…What does that even mean?
I discovered a while ago that preheating an oiled sheet pan and getting it nice and hot before putting the potato wedges on can make a big difference. Placing the wedges down on the hot surface helps them to crisp up the outside faster than if you were to just toss them in oil and put them on a cold tray.
So with a super easy coating of cornstarch and an oiled hot sheet pan at the right temperature I was able to get what I wanted, I hope you like it.
A simple recipe calls for kitchen basics right…
- Cutting Board & Knife
- Bowl (for tossing the wedges)
- Measuring Cups & Spoons
- Sheet Pan (with side lip)
- Tong or Spatula
- Sweet Potatoes – medium sized, too large and they won’t fit on the tray
- Cornstarch – in this recipe the cornstarch will be used to coat the baked sweet potato wedges to give them a slight crispy coating, it isn’t a lot because I didn’t want it over powering but just enough to add something
- Salt – for flavor, if you are looking for something a little more you can add some more spices to the cornstarch and salt, like a dash of chili powder or garlic powder would be good
- Canola Oil – OR vegetable oil… or any other high smoke point oil but please try not to use olive oil, you might get smoked out because of the higher oven temperature, Extra Virgin Olive Oil has a smoke point of about 375º F so because the oven is quite a bit hotter your oil will begin to smoke, probably ruining your meal. Whereas Canola or Vegetable Oil has a higher smoke point.
For a complete detailed list of the ingredients continue towards the bottom of the page.
How to Make Baked Sweet Potato Wedges
Start off by putting the oil in your sheet pan. Transfer sheet pan to the oven, pre-heat oven to 425º F. Now remember that from now on your sheet pan will be full of HOT OIL, use caution.
While the oven is heating peel sweet potatoes and slice into wedges. Try to keep all of your wedges as uniform in size as possible, I usually will get 12 wedges per potato. To be more specific about my wedge cutting, I cut the potato into quarters and then cut 3 wedges from each of those quarter wedges.
Once they are all cut add the sweet potato wedges to a large bowl and add in the salt and cornstarch. Toss together to coat the wedges. The coating doesn’t have to be perfect here.
Now carefully remove the sheet pan with oil out of the oven. Add the coated wedges in a single layer spread out as much as possible. Use caution when adding the potato wedges, oil might splatter.
Transfer sheet pan back to the oven. Bake 15 minutes.
Carefully flip all the sweet potato wedges over. At this point the wedges might still appear pretty floppy, they will crisp up a lot more in the final half of baking.
Transfer back to the oven. Bake an additional 15 minutes or until golden brown and slightly crispy. Serve immediately.
Tips, Trick, & Questions
- TIP: These might have a hard time cooking properly if you put other things in the oven to cook at the same time
You might also like:
- Rosemary Parmesan Baked Potato Wedges
- Crispy Oven Roasted Baby Yukon Potatoes
- How to make Perfect Baked Potatoes
- Sweet Potato Casserole with Marshmallow & Oat Streusel
- Healthy Sweet Potato Oatmeal Muffins
- 2 sweet potatoes
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 3 tablespoons canola oil
- Add oil to a sheet pan. Transfer sheet pan to the oven, pre-heat oven to 425º F.
- While oven is heating peel sweet potatoes and slice into wedges. Try to keep wedges as uniform in size as possible, I usually will get 12 wedges per potato.
- Add sweet potato wedges to a bowl, add the salt and cornstarch. Toss together to coat the wedges.
- Carefully remove the sheet pan with oil from the oven. Add the wedges in a single layer spread out as much as possible. Use caution when adding the potato wedges, oil might splatter.
- Transfer sheet pan back to the oven. Bake 15 minutes.
- Carefully flip all the sweet potato wedges over. Transfer back to the oven. Bake an additional 15 minutes or until golden brown and slightly crispy. Serve immediately.
*vegetable, refined coconut, or refined avocado all work in the recipe too
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Nutrition Information:Yield: 4 Serving Size: 6 wedges
Amount Per Serving: Calories: 157Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 550mgCarbohydrates: 15gFiber: 2gSugar: 4gProtein: 1g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
Peace & Love
Lauren, The Schmidty Wife