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Golden, crunchy, and crisp sweet potato wedges are easy to make at home!
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.
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.
Best. Decision. Ever.
Baked 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.
How long do you bake sweet potatoes?
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 babies should come with a warning label: they are SO addicting! Hope you love them as much as we do 🙂 P.S. these wedges are also delicious with ketchup or chipotle mayo
.
More Sweet Potato Recipes:
Extra Crispy Sweet Potato Wedges
Ingredients
- 2 large sweet potatoes, peeled (or unpeeled, if you like skin) and cut into wedges
- 3 tablespoons olive oil
- 1 teaspoons salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/2 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, garlic powder, 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!
Look yummmy ….
Looks delicious!!
Thank you, Jennifer!
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.
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.
Salty! I had already cut back some but wish I had used 1 tsp only.
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.
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.
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.
These were delicious! A little too salty for me though.. I probably would have done half the salt and half the Italian seasoning.
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
I love my Ulu knives. I have a couple of them. Got them when I was stationed in Alaska. Best cutting utensil ever. Safe, sharp and easy to handle. Recommend a Ulu knife. Great recipe, I use a little bit of hot spices, goes great with a blue cheese dressing dip. Delicious.
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
Muscles/sharper knife
Yes! I cook them for approx 10 minutes before I cut them ! Much easier.
Give this a go.