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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!
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?
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!
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 just tried it and it turned out to be very yummy. Thanks for thr recipe
You’re so welcome, Amu! xoxo
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 😉
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.
I agree…I don’t always read the whole blog portion every time since I’m typically short on time trying to get dinner ready for my family after work. The recipe should be updated to state Brown Sugar. I just used regular sugar….they are currently baking. We will see how they turn out.
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 🙂
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!
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 😉
YUMMY yum yum. These were both EASY and delicious. My favorite combination.
So happy to hear it, Tina! Thank you for letting me know 🙂