Crispy Sweet Potatoes (Print Version)

Golden sweet potato wedges baked until crispy outside and fluffy inside, seasoned with smoky spices for the perfect side dish.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes (about 1.75 lbs), scrubbed and cut into wedges

→ Oils & Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ¼ teaspoon cayenne pepper (optional, for heat)

→ Fresh Herbs

08 - 1 tablespoon chopped fresh parsley or cilantro (optional)

# How to Cook:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place sweet potato wedges in a large bowl. Drizzle with olive oil and toss to coat evenly.
03 - Sprinkle with salt, pepper, smoked paprika, garlic powder, and cayenne (if using). Toss again until evenly coated.
04 - Arrange the wedges in a single layer on the prepared baking sheet, ensuring they are not touching for maximum crispiness.
05 - Bake for 15 minutes, then flip the wedges and bake for another 12–15 minutes until golden brown and crisp on the edges.
06 - Remove from the oven and let cool for 2–3 minutes. Sprinkle with fresh herbs before serving, if desired.

# Expert Advice:

01 -
  • The contrast between the crackly, spiced exterior and the pillowy interior creates a texture experience that store bought fries can never match.
  • These wedges hold their crisp for nearly an hour after baking, meaning you can prepare them slightly ahead when hosting without that dreaded soggy potato situation.
02 -
  • Crowding the baking sheet is the number one reason for soggy instead of crispy wedges, so use two trays if needed rather than cramming them onto one.
  • The water soak recommended in the notes truly does make a difference, drawing out some starch that otherwise prevents proper crisping.
03 -
  • On particularly humid days, pop the baking sheet with parchment paper into the preheating oven for a few minutes before adding the wedges, as this head start helps prevent sticking and promotes immediate crisping.
  • For potlucks, slightly undercook the wedges by 2 minutes, then give them a quick reheat at your destination to restore that fresh from the oven crispness.

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