Crispy Sweet Potatoes

The smell of roasted sweet potatoes always takes me back to chilly autumn evenings in my old apartment. I remember one blustery Saturday, craving something warm and comforting but not too heavy. These crispy sweet potato wedges were born out of that simple desire, a perfect little culinary hug for a quiet night in. They truly transformed a mundane side dish into something I genuinely looked forward to.

I once served these at a casual dinner party, completely underestimating their appeal. I'd planned them as a simple accompaniment to some grilled chicken, but my friend Sarah practically declared them the main event. She kept sneaking them off the cooling rack before they even made it to the table, and her little giggles as she did so still make me smile.

Ingredients

• Sweet Potatoes: Look for firm, unblemished tubers with a vibrant orange hue, as these will give you the best flavor and texture. Choosing larger ones makes cutting consistent wedges much easier.
• Olive Oil: A good quality olive oil isn't just for coating here; it helps achieve that coveted crisp exterior and adds a subtle richness. Don't skimp.
• Sea Salt: Essential for enhancing the natural sweetness of the potatoes and building a flavorful crust. I prefer flaky sea salt for its texture.
• Freshly Ground Black Pepper: Adds a gentle kick and aromatic depth that beautifully complements the other spices. A little goes a long way.
• Smoked Paprika: This is my secret weapon for a savory, slightly smoky flavor that makes these feel extra special. It's a game changer.
• Garlic Powder: Provides that wonderful, warm garlic essence without the risk of burning fresh garlic pieces. It blends seamlessly into the seasoning.
• Cayenne Pepper: Completely optional, but if you love a little warmth like I do, a pinch of cayenne adds a fantastic, subtle heat that really brightens the dish.
• Fresh Parsley or Cilantro: A sprinkle of fresh herbs at the end brightens up the entire dish, adding a pop of color and a fresh, aromatic finish.

Instructions

Preheat and Prepare:

Get your oven piping hot to 220°C (425°F) and line a large baking sheet with parchment paper to prevent sticking. A good hot oven is key to crispiness.

Oil the Wedges:

In a spacious mixing bowl, combine your beautifully cut sweet potato wedges with a generous drizzle of olive oil, tossing until every piece gleams. Make sure they are all evenly coated for that golden finish.

Season Generously:

Now, sprinkle the sea salt, black pepper, smoked paprika, garlic powder, and cayenne (if you're using it) all over the oiled wedges. Toss them again with your hands, ensuring each wedge is thoroughly coated in that flavor bomb.

Arrange for Success:

Carefully lay out your seasoned wedges in a single layer on the prepared baking sheet, giving each one a little breathing room. This space is crucial for them to roast rather than steam, leading to ultimate crispiness.

Bake to Golden Perfection:

Slide the sheet into the hot oven and bake for 15 minutes, then gently flip each wedge with tongs. Continue baking for another 12–15 minutes until they're gloriously golden brown and wonderfully crispy around the edges.

Finish with Freshness:

Once out of the oven, let them cool for just 2–3 minutes to firm up a bit before sprinkling with your chosen fresh herbs. The residual heat will slightly wilt the herbs, releasing their fragrance.

Save to Pinterest

My son, Leo, who usually eyes anything remotely vegetable like with suspicion, devours these. I remember the first time I made them, he was about five and insisted on helping me toss them in the spices. He still calls them "sunshine fries," and seeing his happy face with a smudge of paprika on his cheek is always a highlight.

Getting the Perfect Cut

Achieving uniform wedges isn't just about aesthetics; it ensures even cooking. I learned through trial and error that if some pieces are too thin, they burn, and if others are too thick, they remain raw in the middle. Aim for pieces that are roughly the same size for the best results every time.

Flavor Variations to Explore

While the smoked paprika blend is fantastic, I sometimes like to switch things up depending on what I'm serving them with. A sprinkle of dried rosemary and thyme can give them a more autumnal, earthy feel. For a little heat, a dash of chili powder instead of cayenne works wonderfully.

Serving Suggestions & Make Ahead Tips

These crispy sweet potato wedges are incredibly versatile and pair beautifully with so many main courses, from grilled fish to hearty stews. I've even served them as a quick snack with a dollop of Greek yogurt mixed with a little sriracha. They're best enjoyed fresh from the oven.

• If you need to prepare them ahead, you can cut and soak the potatoes, then dry them completely and store them in the fridge for a day.
• The seasoning blend can also be mixed in advance and stored in an airtight container, ready to go when you are.
• Reheating them in a hot oven for a few minutes will help regain some crispiness, though they are never quite as good as freshly baked.

Save to Pinterest

These crispy sweet potato wedges are more than just a side; they're a simple joy in every bite. I hope they bring as much warmth and flavor to your table as they do to mine.

Recipe Questions & Answers

→ How can I ensure my sweet potato wedges are extra crispy?

For maximum crispiness, soak the cut sweet potato wedges in cold water for about 30 minutes before seasoning. Make sure to dry them very thoroughly with a kitchen towel or paper towels afterwards. Arranging them in a single layer on the baking sheet without overcrowding is also crucial for good air circulation.

→ Can I adjust the seasonings for these wedges?

Absolutely! The suggested spices like smoked paprika and garlic powder provide a wonderful flavor base, but feel free to customize. You can swap smoked paprika for regular, add onion powder, cumin, chili powder, or even a dash of cinnamon and brown sugar for a sweeter profile. Experiment to find your favorite blend!

→ What's the best way to cut sweet potato wedges?

Start by cutting the sweet potato in half lengthwise, then cut each half into quarters lengthwise. Depending on the size of the potato, you might then cut each quarter in half crosswise. Aim for uniform wedge sizes, about ½ to ¾ inch thick, to ensure even cooking.

→ What are some good serving suggestions?

These golden wedges are incredibly versatile. They are delicious on their own as a healthy snack, or they can be served as a delightful side dish with grilled chicken, fish, or burgers. They pair wonderfully with various dipping sauces like garlic aioli, spicy ketchup, ranch, or a creamy sriracha dip.

→ Can I prepare sweet potato wedges in advance?

While best enjoyed fresh from the oven for optimal crispness, you can prep the sweet potatoes by cutting them into wedges a day ahead. Store them submerged in cold water in the refrigerator. Drain and dry thoroughly before seasoning and baking. Reheating leftover wedges in the oven can help revive some crispness.

→ Is it possible to make these in an air fryer?

Yes, sweet potato wedges cook wonderfully in an air fryer! Toss them with oil and seasonings as instructed, then cook in batches in a preheated air fryer at around 190°C (375°F) for 15-20 minutes, shaking the basket periodically, until tender and crisp. Adjust time based on your air fryer model.