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.
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!
Elizabeth Varner says
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?
Isabel says
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.
Kayestes says
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!
Paul Deeb says
Good simple recipe. But if you use mayo and cheese please choose vegan versions so you aren’t harming innocent animals!
Ayanna says
These were great! Simple and very easy to do. Nice work
bakerbynature says
So happy you enjoyed them, Ayanna!
K Horvat says
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.
Kelsey says
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?
Alex says
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.
Mia says
Great recipe and they were delicious! I am definitely going share this in my cancer community with patients & survivors.
bakerbynature says
So happy! Thank you, Mia 🙂
plasterer bristol says
Great recipe. Ours turned out great. Thanks for sharing. Simon