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!
Happy Sunday Quotes says
Seems delicious!
Libby says
I made these according to directions. Wish I had read the comments first. Like others. I found them to be way too salty. I will make again and just salt to taste.
Carolyn says
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!
Ivory says
Hmmmm, you got me at sweetpotatoes, then you posted a picture and my mouth started watering. Thank you for this amazing recipe.
Alex says
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.
Peter J says
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?
bakerbynature says
Hi Peter. I bake them in the oven then turn on the “broiler” setting at the end. I hope that helps!
Melinda says
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.
Steph says
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.
Zeeshan Saeed says
Hmmmm!!! seems delicious.
Blue Steel says
‘Addicting’, really???