Golden, crunchy, and crisp sweet potato wedges are easy to make at home!
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.
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.
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Best. Decision. Ever.
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
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.
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.
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 ♥♥♥
These wedges are also delicious with ketchup or chipotle mayo
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
Prep
Cook
Total
Thick and crispy oven baked sweet potato wedges! A delicious snack or side.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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!
- Cool wedges on pan for 5 minutes, then serve at once!
Notes
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.
I’m just a little bit obsessed with sweet potato and these wedges are right up my street!
We are on the same page when it comes to sweet potato obsession 😉
Same here!! I pick some up at the farmers market every week!!
Very annoying with baker’s picture popup, can’t see what I am typing, nor the receipe
waa
I just loved these, but I had a terrible time cutting the sweet potatoes in half!! Any suggestions for this?
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.
you can also poke a few holes in them with a fork, then place them in the microwave for a couple min to soften a bit.
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
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.
I get using a Spiralizer, but not how you use it to make wedges?
IFOUND AN EASIER WAY JUST CUT A SLICE STRAIGHT ACROSS THE CURVE OF THE BACK SO IT RESTS FLAT WHEN SLICING IT DOESNT SLIP
I use a 10-inch chef knife. You could also cut a then slice off one side so it sits level.
Thanks for the tip, Estelle!
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.
Great tip, Mike!
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!
Just happened to me … as I was trying this recipe!! LOL
How about the kitchen tool that looks like a dough cutter but is actually very sharp? Nuts, I forget what it’s called.
Alaskan Ulu
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!
First cut in half across the middle width wise, then continue to cut in wedges lengthwise….this made it a lot easier for me
Same here! Works well.
I microwave mines just enough to soften a little to cut
These were delicious! A little too salty for me though.. I probably would have done half the salt and half the Italian seasoning.
These look so yummy! I wanted to let you know I’ve linked to your recipe in my latest post on BuzzFeed. It would be great if you could stop by and upvote it, and also share it on your social media!
Here’s the link: http://www.buzzfeed.com/annemariewalker/16-amazingly-delicious-sweet-potato-sides-you-need-20ib5
I loved the recipe and I hope share more of your posts in the future. Have great day! 🙂
Thanks so much for the feature, Annemarie. So happy you loved the recipe 🙂 Happy holidays!
What is the purpose of the baking rack? You don’t mention what to do after baking for 30 minutes s on the sheet?
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.
If you don’t have a baking rack can I just place on baking sheet and turn on other side at half way point?
Thanks
Hi T. I think it would work, but the wedges will not be as crispy. Also the bake time may change, so keep an eye on them while they’re baking.
Hello! I dos it on a baking sheet but mine… They burned 🙁
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.
I start the sweet potato that has been scrubbed in the microwave for 2 minutes. It is somewhat easier to cut.
you can reduce the bake time by watching them. I used a foil lining that was sprayed with Pam for easy clean up.
Salty! I had already cut back some but wish I had used 1 tsp only.
I don’t have a baking rack. Do you think the sweet potato would cook on tinfoil from the oven rack?
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.
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.
Yes! The baking wrack makes all the difference.
Looks delicious!!
Thank you, Jennifer!
Look yummmy ….
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!
http://www.keepmovingmama.com
You’re very welcome, Wendy! I will have to try this recipe with Idaho potatoes SOON. Sounds delish.
I am IN LOVE with sweet potatoes!!! About to make these right now! I’m positive they will be AWESOME! Thanks for sharing!
Yay! Enjoy, Anita 🙂
Sounds yummy!
Any tips on getting the rack clean after baking on it? I hesitate to use this technique due to the cleanup challenge.
Thanks!
Hi Vic. I’ve never had any issues cleaning the rack after baking. I usually just give it a quick scrub and let it air dry 😉
Thanks, I’ll have to try these1
If you have a toaster oven you can use the rack from that. It’s small, but would be good for 1 or 2 taters.
Do you have a recipe for sweet potato biscuits? I had them as a child and can not find a recipe.
Do you have a recipe for sweet potato biscuits?
Hi Bettybee. I do not, but I will look into it!
I use the recipe in this blog for sweet potato bread. http://www.holyhenhouse.com/recipe-round-up-january/
Perhaps it could be adapted to make biscuits?
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!
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 🙂
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!
Cassandra, I love this information! Thank you so much for taking the time to educate us with this knowledge 🙂
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.
There is absolutely no difference between the yams sold in the US and and sweet potatoes sold in the US. None. No difference. The true African yam is very different. You are buying the same thing under a different name.
Agreed….I have to multiply every ingredient by 5. Can never have enough of these things…put on 25 pounds in the last 5 months (I’m talking about my weight…not how many sweet pots I have cooked…lol).
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.
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.
Agreed….I have to multiply every ingredient by 5. Can never have enough of these things…put on 25 pounds in the last 5 months (I’m talking about my weight…not how many sweet pots I have cooked…lol).
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!
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.
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.
So happy to hear it, Carol! Thank you for letting me know you enjoyed this recipe 🙂
YUMMY yum yum. These were both EASY and delicious. My favorite combination.
So happy to hear it, Tina! Thank you for letting me know 🙂
SOOOOOOO delicious it’s ridiculous! I used Lawry’s garlic salt instead of table salt and I need more NOW, lol!!
Haha YAY!!! So happy you’re loving these as much as we do 😉
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. 🙁
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!
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!
Yay! You’re very welcome, Jennifer 🙂
So the ingredient list says brown sugar & the instructions just says sugar. Can you clarify which it is? Thank you!
Hi Cami. It’s brown sugar 😉
i wish you would specify that in the recipe. It’s completely not obvious. thanks.
Off to buy a baking rack for the oven – you’re right that they are not crispy without it!
Yay! It’s so worth it 😉
I just tried it and it turned out to be very yummy. Thanks for thr recipe
You’re so welcome, Amu! xoxo
When you say “Italian seasoning” do you mean the herb mixture or the dry dressing packet? Can’t wait to try these!
Hi Deborah! I use the herb mixture that comes in the little shake bottles 😉
I found this recipe and tried it WITHOUT the sugar and they were a hit! Delicious. I’m bookmarking it to make again. Thank you.
Yay! Thanks for letting me know, Valerie!
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?
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.
Thanks.
Hi Helen. Yes! The grill element should be correct. I hope you enjoy the recipe!
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!
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!
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.
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!
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.
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
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!!!
Yay! So happy these were a hit, Colleen 🙂
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.
These look delicious & I love sweet potatoes.
Oh my! Hubby would love this! Pinning now! Thanks for sharing!!
Great recipe. Ours turned out great. Thanks for sharing. Simon
Great recipe and they were delicious! I am definitely going share this in my cancer community with patients & survivors.
So happy! Thank you, Mia 🙂
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.
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?
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.
These were great! Simple and very easy to do. Nice work
So happy you enjoyed them, Ayanna!
Good simple recipe. But if you use mayo and cheese please choose vegan versions so you aren’t harming innocent animals!
Thank you! I am trying to make things healthier so I make oven fries instead of deep fried. My husband is not a big fan of sweet potato fries because they are not crispy enough! These were so crispy and the flavor was great! He said this recipe is definitely a keeper!
I just made these and they are delicious! The whole family enjoyed them.. even the kiddos. Great start to the New Year! Thanks for posting.
I don’t understand the oven rack part. Do you actually lay the oven rack right on top touching the potatoes? Doesn’t it stick to them?
‘Addicting’, really???
Hmmmm!!! seems delicious.
I just made these (I have tried a few different recipes for crispy sweet potatoes now). They were very soft and burnt a little under the grill (broiler). My search goes on.
Thank you for this recipe. So happy that I didn’t have to par boil them first!!!
Delicious- the hubby loved them. Wish I could have gotten them a little crispier on the outside, but otherwise, wonderful.
They just don’t crispen up for me, when I follow these instructions. Maybe as a foreigner (English), I just don’t understand what “broil” means – bake or grill?
Hi Peter. I bake them in the oven then turn on the “broiler” setting at the end. I hope that helps!
I just made these tonight exactly as the recipe called for and mine didn’t turn out crisp at all. Furthermore, I really don’t think the extra sugar is necessary. Sweet potatoes are, well, sweet, and adding extra sugar to the recipe just ended up making them too sweet, almost like they were supposed to be a desert. Lastly, it’s probably just a personal preference, but I don’t think the Italian seasoning worked all that well here – there’s just something about the flavors that doesn’t exactly go all that well with sweet potatoes. It’s not outright bad, but I’ll stick with salt, pepper, and some combo of cayenne, chili powder, and coarsely ground coriander and/or fennel seed in the future.
Hmmmm, you got me at sweetpotatoes, then you posted a picture and my mouth started watering. Thank you for this amazing recipe.
I read ALL the comments and conclude my decision: micro 1-2 minutes for easier wedge-cuts; no sugar or salt; coat wedges first in bowl of butter/avocado oil, sprinkle on a mix of smoky paprika, bit of cayenne and dust with premium parmesian-reggiano grated cheese. Careful to leave spaces to crispen. Follow 450 for 30 then broil for 5 more. I KNOW this is magic for the gang at our Thanksgiving. I’ll PEEL for them; leave on skins for me. I’m 87, so healthy, and happy for the “start” of this recipe. I love sweet potatoes and eschew marshmallows on them!