Extra Crispy Sweet Potato Wedges

/// August 21st, 2015

Golden, crunchy, and crisp sweet potato wedges are easy to make at home!

Extra Crispy Sweet Potato Wedges When it comes to real meals, our weekday menu is nothing fancy. Most nights I’m so exhausted from baking all day I just want to plop down on the couch, turn on the tube, and order take-out. Most nights I fight that urge. My secret weapon? Tried-and-true recipes, baby. There’s nothing more comforting than cooking a recipe you know like the back of your hand.

Extra Crispy Sweet Potato Wedges That’s where these sweet potato wedges enter the picture!

When it comes to sweet potatoes, I’m a die-hard fan. Sweet potato fritters, croquettes, pancakes, fries, muffins, and quesadillas make me happy and hungry. Last week I was making these burgers for dinner and wanted an exciting side that was healthy and hearty. My brain instantly decided upon sweet potato fries, but as I was cutting the potatoes I made a split decision and cut them into thick wedges, instead.

Extra Crispy Sweet Potato Wedges Best. Decision. Ever.

Extra Crispy Sweet Potato Wedges This basic (but brilliant!) recipe requires very few ingredients, making it a minimalists dream come true! To make this irresistible snack you’ll need sweet potatoes, olive oil, Italian seasoning, salt, black pepper, and a pinch of brown sugar. You’ll also need a large baking sheet, some tinfoil, and a baking rack (this is what I use). The assembly takes virtually no effort and should take less than 10 minutes. Perfect for nights you’re in no mood to fuss with food.

These sweet potato wedges do need to bake for 35 minutes, so keep that in mind when planning an “eat” time. If you’re cooking something fast like chicken cutlets or burgers, I recommend prepping the wedges and popping them in the oven first, then working on the rest of the meal as they bake.

The wedges will bake on an oven-safe rack that’s been placed over a large baking sheet lined foil. You’ll bake them at 450 degrees (F) for 30 minutes. At this point you’ll crank on the broiler (or increase the temperature to the broiler setting, depending on how your oven works) and let them bake for another 3-5 minutes. This step is what gets the outside layer SO crispy.

Extra Crispy Sweet Potato Wedges Tip: once the broiler is on the wedges will cook FAST. I recommend staying close by and keeping an eye on them. Once they look golden and crispy, pull them out. I typically leave them in for the full 5 minutes, but I like mine exxxxxxtra well done.

Extra Crispy Sweet Potato Wedges In an effort to really pump up the flavor I tossed these fries with a little grated Parmesan cheese and fresh basil from our garden โ™ฅโ™ฅโ™ฅ

Extra Crispy Sweet Potato Wedges These wedges are also delicious with ketchup or chipotle mayo.

Extra Crispy Sweet Potato Wedges These babies should come with a warning label: they are SO addicting! Hope you love them as much as we do :)

Extra Crispy Sweet Potato Wedges - oven baked and made with simple ingredients. These are SO addicting!

Extra Crispy Sweet Potato Wedges

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 2-3 as a snack or side dish.

Thick and crispy oven baked sweet potato wedges! A delicious snack or side.


  • 2 large sweet potatoes, peeled (or unpeeled, if you like skin) and cut into wedges
  • 2 1/2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon black pepper


  1. Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet; set aside.
  2. Peel the sweet potatoes (if preferred) and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
  3. Place the sweet potato wedges in a large bowl, then add in the olive oil, salt, sugar, seasoning, and black pepper. Mix well, making sure each wedge is coated with oil and spices.
  4. Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 3-5 minutes, or until they're well browned and crispy. Keep an eye here - it's easy to burn when the broiler is on!
  5. Cool wedges on pan for 5 minutes, then serve at once!


The baking times listed above are approximate; it depends how thick you cut the sweet potato wedges. For best results, try to cut the wedges evenly; this will help them cook at about the same rate. Double recipe as needed, but only bake one tray at a time.


98 thoughts on “Extra Crispy Sweet Potato Wedges

      1. bakerbynature Post author

        Hi Tina. Sweet potatoes can be tough to cut, especially if they’re large. You can always look for smaller potatoes and just use more of them. Also a very sharp knife can make all the difference.

      2. Romans

        I had a really difficult time as well. Until I took a much sharper and longer knife out to use. I had long sweet potatoes but I was still able to push down on both sides of the knife to cut. Hope you have a knife like this

        1. J. Rich

          Get a Spiiralizer! They can be bought to use on a Kitchen Aid mixer and make an easy job of peeling and coring (or not) veggies and fruit all the while making them look fancier. I love mine!! A manual Spiralizer is also available but not through KA.

      3. Mike

        Work the knife into the spud as much as you can. Then lift the spud about 12 inches abive the cutting board snd lightly slam it down on the board. The knife should goright through the spud. Be careful. Use a big knife.

        1. Jill

          Omg. Please make sure you put a towel or use an oven mitt on the hand that is holding the tip of the knife! If you slip and cut your bare hand the knife will go deep. Safety first!

      4. Dawn

        How about the kitchen tool that looks like a dough cutter but is actually very sharp? Nuts, I forget what it’s called.

      5. Jane

        If you have a favourite grocer – most of them will cut veggies in half or quarter for you if you ask – a godsend for turnip and cabbage!

      6. Annette

        First cut in half across the middle width wise, then continue to cut in wedges lengthwise….this made it a lot easier for me

  1. Corey

    These were delicious! A little too salty for me though.. I probably would have done half the salt and half the Italian seasoning.

      1. Christina

        What is the purpose of the baking rack? You don’t mention what to do after baking for 30 minutes s on the sheet?

        1. bakerbynature Post author

          Hi Christina. In the instructions it tells you to broil the wedges for 3-5 minutes after the 30 minutes are up. The baking rack helps the entire wedge get crispy.

    1. bakerbynature Post author

      Hi Cecilia. Did you place an oven safe baking rack on top of the sheet? Also, your oven may run high, so try reducing the bake time by 5 or 6 minutes next time.

    1. bakerbynature Post author

      Hi Donna. I can’t say for sure as I’ve never baked them that way. You could just bake them on a sheet pan and flip them half way through baking. They won’t be as crispy, but still very delicious.

  2. Esther

    Hi Ashley,
    Thanks very much for this post, i love s p fries but I was struggling to make it crispy at home… I guess my next trip is to get an oven rack to use, and figure out the broiling setting on my oven.

  3. Wendy

    Thanks for the recipe! I have made these with idaho potatoes but not sweet potatoes…now added to the meal plan for next week!!
    Even without a rack the Idaho potatoe fries get crispy, flip halfway through. The few minutes of broiling at the end does the trick. Should Work with these too. Yummy!


  4. Anita

    I am IN LOVE with sweet potatoes!!! About to make these right now! I’m positive they will be AWESOME! Thanks for sharing!

  5. Vic

    Sounds yummy!
    Any tips on getting the rack clean after baking on it? I hesitate to use this technique due to the cleanup challenge.

  6. Phyllis

    In your photos the potatoes look more like yams than sweet potatoes, which are a light yellow color when raw.
    Is it possible you used yams?
    I have made yams sliced in rounds and cooked as you described, but they never got very crisp, just soft.
    I am going to try again with sweet potatoes!

    1. bakerbynature Post author

      Hi Phyllis. These were definitely sweet potatoes, at least they are labeled sweet potatoes at our grocery store and food co-op. I’d love to hear how yours turn out :)

    2. Cassandra Woodhouse

      Hi Phyllis, I recently did a Google search on the difference between yams and sweet potatoes. Interesting article (on Wikipedia, I think). Yams and sweet potatoes are totally different species, with yams being native to Africa and not very common in the U.S. The names are often used interchangeably. Yams are lighter in color, starchier and not very sweet. Sweet potatoes have many varieties, with some being a very light yellow, some very deep orange, and everything in between. The darker ones are sweeter and less starchy. Probably more than anyone wants to know, but someone asked me the difference and I got curious enough to look it up!

      1. Helen

        Actually, I buy yams cause they are the sweeter, especially Red Garnets. I cut yams into quarters and cook in water til partially tender, but the skin peels off or very easy to cut peel off. Then I roast, bake, stir fry etc. from there.

  7. Angel

    The only problem with this recipe is that I can’t cook enough of them!!!!

    I am so addicted that I sometimes make them at night for a snack. Terrible! I’m usually not a big fan of italien seasoning but WOW, it’s good on these!

    Sometimes I make a dip with mayo and a bit of chilies in adobo sauce. Crazy delicious! :)

    Thank you for sharing this super yummy recipe.

    1. bakerbynature Post author

      Haha I am SO happy you’re loving these as much as we do :) Thanks for letting me know, Angel. And I’m going to have to try your chili mayo dip – sounds so good.

  8. Kate

    I love to prep stuff whenever I get the time, then cook/bake later. If I fully prepped these and the s. potatoes “marinated” with everything for a few hours, is that a problem? Wondering how much it would affect the outcome and taste.
    Thank you!

    1. bakerbynature Post author

      Hi Kate. I don’t think this would be an issue at all. I would say you could marinate the wedges for up to 4 hours, but maybe even longer. I would love to hear your feedback if you try the recipe.

  9. Carol

    I prepared these for dinner last night as a side to pork loin for a family dinner. There were 8 of us, and we all loved the sweet potatoes prepared this was. A hi all around.

  10. Emily B

    I was bummed out by these. I followed the recipe but mine were not crispy at all. Does it make a difference if ther are too many sweet potatoes on the baking rack? I used 3 medium instead of 2 large, but they weren’t overly crowded. Still in a single layer. :(

    1. bakerbynature Post author

      Hi Emily. I’m sorry you were unhappy with the way your wedges came out. Having too many on the rack can definitely affect the outcome. They shouldn’t be touching at all. Did you broil them at the end? This step ensures crispiness. The only other thing I can think of is your oven runs low? You may want to increase the baking temp by 25 degrees next time, and just keep an eye on them. I hope this helps!

  11. Jennifer Barker

    These were perfect! I followed the recipe exactly the first time I made them. The second time I used another recipe for the seasoning but used this recipes cooking method. I tossed the wedges in melted butter, then seasoned them with chili powder, cayenne, salt, and grated parmesan. The butter crisped them up very quickly, and I didn’t have to use the broiler at all! I am completely addicted to these, thanks so much!

  12. Cami

    So the ingredient list says brown sugar & the instructions just says sugar. Can you clarify which it is? Thank you!

  13. Deborah

    When you say “Italian seasoning” do you mean the herb mixture or the dry dressing packet? Can’t wait to try these!

  14. Janell Dorn

    In your narrative you stated a pinch of brown sugar but in the ingredient list it says 1 tsp of sugar. Is it 1 tsp of sugar and a pinch of brown sugar or just 1 tsp of brown sugar?

  15. Helen

    Hi …. what is a broiler?
    I’m in Australia so terminology is quite different …..
    Do you mean the grill element in the top of the oven? We just call it the griller.
    I use mine often for that final ‘zing’ to crisp things up to perfection ….
    I will make these tonight without sugar ….. there are enough carbs in sweet potato, and the deep golden orange ones are already quite sweet enough.

  16. Karen

    I did everything as directed except for adding the sugar. I didn’t add the sugar thinking that these gorgeous lil fellas were sweet enough. They are super yummy (also added some smoked paprika!) but alas they haven’t crisped up …. and so I will try it next time with the sugar. Thanks for the recipe!

  17. Cathy

    I assumed I would bake the wedges on the baking rack the whole time, not just under the broiler. Is that correct?
    Thanks for this recipe. It’s ironic that as a diabetic I’m encouraged to eat more sweet potatoes and not russets….go figure. I prefer savory so I’m going to try these without the brown sugar but I bet the sugar helps them crisp up. Thanks for the help!

  18. Lindsay Sasseville

    at 450 for 30 minutes ours burnt, so i will try 375 next time. posted incase anyone else tries, keep an eye on these at about 20 minutes, or lower your temp.

  19. Natasha Bullas

    You can make them healthy by omitting the sugar! They are sweet enough already and so good for you if you just add Dash seasoning (salt free) and Olive oil to help them crisp. Yumm!

  20. Judith

    For those of you having trouble making the first cut into the sweet potatoe, I find putting them in the microwave for 1 to 2 minutes really helps.

    1. Mickey

      I cook a lot. The one thing I have to have to prepare anything is a very sharp knife. I grew up hunting so my dad and grandpa taught me how to put a good edge on a blade, but there’s also many good videos on youtube that can help. Just a little practice and you will always get a sharp edge. For me its really calming as well

  21. Colleen

    I’ve never made sweet potatoes (don’t care for them) but didn’t want to deprive those who enjoy them on Thanksgiving. They were a hit! I mixed several batches in large ziplocks (2-3 potatoes for each bag) because I was serving a large group. The compliments are still coming 2 days later! I will now make this recipe annually!!!

  22. Terri

    You are correct! These truly are addictive. Thank you for posting this recipe. Only variation I did was to change the dipping sauce. Prefer siracha and veganaise as a dip. Tried both yams and sweet potatoes but now I am addicted.

  23. Alex

    If you could eat with your eyes, I would have gobbled up your beautiful photos. They look so tasty.
    Just a simple but brilliant ways to to prepare and serve the humble sweet potato.
    As always to let the lead ingredient sing loudest keep the rest of the choir in the background.
    Thanks for sharing.

  24. Kelsey

    Any chance there would be a good way to cook these ahead of time and reheat them when you need them? Or do they turn to complete mush if not eaten within an hour or two?

  25. K Horvat

    Did everyone make these with the skin or without? I’ve never had sweet potato fries with the skin, not sure which way to make them.


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