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Crispy Oven-Baked Sweet Potato Wedges

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Crispy Oven-Baked Sweet Potato Wedges

Crispy on the outside, tender on the inside, and paired with a dreamy roasted garlic mayo – these oven-baked sweet potato wedges are a must-try for anyone craving a healthier, yet indulgent, snack.

Whether you’re serving them as a side or savoring them on their own, these golden wedges will disappear fast!

The best part? They’re surprisingly easy to make and simply irresistible for dipping.

Ready to take your taste buds on a crispy adventure? Let’s get cooking!

For the Wedges:

  • Sweet Potatoes – I use 3 medium sweet potatoes for the perfect amount of wedges, but you can adjust based on how many servings you need.
  • Cornstarch – This helps give the wedges that crispy outer texture.
  • Smoked Paprika – Adds a subtle smokiness to the wedges.
  • Garlic Powder – Gives the wedges a savory flavor.
  • Onion Powder – Enhances the overall flavor profile of the wedges.
  • Ground Black Pepper – Adds a mild kick and balances the flavors.
  • Oil – A little oil helps achieve the crispy golden texture when baking.
  • Flaky Sea Salt – Sprinkle at the end for a burst of flavor.

For the Roasted Garlic Mayo:

  • Garlic – 1 head of garlic is roasted to bring out its sweet, mellow flavor.
  • Oil – Used to roast the garlic and infuse it with flavor.
  • Mayonnaise – Forms the creamy base of the sauce.
  • Lemon Juice – Adds a touch of acidity to balance the richness of the mayo.

Crispy Oven-Baked Sweet Potato Wedges

Craving something crispy, savory, and totally addictive? These oven-baked sweet potato wedges are perfectly crunchy on the outside, soft on the inside, and paired with a rich roasted garlic mayo that will have you dipping for more.
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Course: Side Dish
Cuisine: American
Keyword: Crispy Oven-Baked Sweet Potato Wedges
Prep Time: 45 minutes
Cook Time: 55 minutes
Total Time: 1 hour 40 minutes
Servings: 4 servings

Notes

Ingredients:

For the wedges:

  • 3 medium sweet potatoes
  • 1 Tbsp cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp ground black pepper
  • 2 Tbsp oil (30 mL)
  • Flaky sea salt (for garnish)

For the sauce:

  • 1 head of garlic
  • 1 Tbsp oil (15 mL)
  • ½ cup mayonnaise (120 g)
  • 1 tsp lemon juice (5 mL)
 
Instructions:
  1. Soak the Wedges:
    • Wash and slice the sweet potatoes into wedges. Cut each potato in half, then slice each half into 4 wedges.
    • Soak the wedges in a bowl of cold water for 30 minutes to an hour to enhance crispiness when baked.
  2. Coat the Wedges:
    • After soaking, drain and pat the wedges dry.
    • Place them in a large plastic bag, add cornstarch, seal the bag, and shake until evenly coated.
    • Add smoked paprika, garlic powder, onion powder, and black pepper to the bag and shake again to coat the wedges thoroughly.
  3. Roast the Garlic:
    • Preheat the oven to 450°F (232°C).
    • Cut off the top of the garlic head to expose the cloves, drizzle with 1 Tbsp of oil, wrap in foil, and place directly on the oven rack to roast.
  4. Bake the Wedges:
    • Arrange the sweet potato wedges in a single layer on a parchment-lined baking sheet and drizzle with oil.
    • Bake for 15 minutes, then flip the wedges and continue baking for another 15 minutes or until golden and crispy.
    • Keep the garlic roasting in the oven during this time.
  5. Crisp the Wedges:
    • Turn off the oven and leave the door slightly ajar. Allow the wedges to cool and crisp up for an additional 10 minutes.
  6. Make the Roasted Garlic Mayo:
    • While the wedges are crisping, squeeze the roasted garlic out of its cloves and mash.
    • Mix the mashed garlic with mayonnaise and lemon juice until smooth.
  7. Serve:
    • Sprinkle the crispy wedges with flaky sea salt and serve with the creamy roasted garlic mayo on the side for dipping.
 

Nutrition


 Calories: 324kcal | Carbohydrates: 36.7g | Protein: 2.4g | Fat: 20.1g | Saturated Fat: 2.8g | Cholesterol: 8mg |  Sodium: 245mg | Potassium: 53mg | Fiber: 3.5g | Sugar: 7.6g  |  Calcium: 33mg | Iron: 1mg

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  1. Do I need to peel the sweet potatoes before cutting them into wedges?

Nope! You can leave the skins on. Not only do they add extra nutrients and fiber, but they also get beautifully crispy during baking. Just give them a good wash before you start cutting.

  1. How do I make sure my sweet potato wedges turn out crispy?

For crispy wedges, the key is soaking them in cold water for at least 30 minutes to remove the excess starch. Then, make sure to dry them thoroughly before coating them in cornstarch and baking at a high temperature. This step ensures they get that perfect crisp!

  1. Can I skip soaking the sweet potatoes?

While soaking is ideal for extra crispiness, you can skip it if you’re short on time. Just make sure to dry the wedges well before baking. Soaking is optional but gives you a much crunchier texture.

  1. Can I prepare the sweet potato wedges in advance?

Absolutely! You can cut and soak the sweet potatoes up to 24 hours in advance. Just keep them in a bowl of cold water in the fridge. When you’re ready to bake, pat them dry and follow the recipe.

  1. What can I use if I don’t have cornstarch?

If you don’t have cornstarch, you can use potato starch or even flour as a substitute. They’ll work just as well to give your wedges that crispy texture. Keep in mind that cornstarch is the best for crispiness, but these substitutes will do the job too!

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