Search
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!
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 🙂
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.
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).
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).
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?
Do you have a recipe for sweet potato biscuits? I had them as a child and can not find a recipe.
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.
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
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 🙂
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.