Baked sweet potato wedges are crispy on the outside and soft on the inside, making them a yummy treat. They are seasoned perfectly for a tasty snack or a side dish!
These wedges are so easy to make, and they disappear fast! I love serving them with a dip or just munching them plain. What’s not to love about sweet potatoes? 😊
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! Look for firm, smooth ones without blemishes. If sweet potatoes aren’t available, yams can be a nice substitute, though they may have a different taste and texture.
Olive Oil: This adds richness and helps the wedges crisp up. While I love using olive oil, you could swap it with avocado oil or melted coconut oil if that’s what you have on hand.
Spices: Smoked paprika gives a nice smoky flavor, but if you don’t have it, regular paprika or even curry powder can add a unique twist! Garlic powder is essential for flavor, but fresh minced garlic could work too if you prefer fresh ingredients.
Greek Yogurt/Sour Cream: Both make a great dip! If you’re dairy-free, you can use a plant-based yogurt or hummus as a substitute. Adding lemon juice helps brighten up the flavors.
How Do You Get Perfectly Crispy Sweet Potato Wedges?
The key to crispy sweet potato wedges is all about preparation and baking method. Here are some steps to ensure they turn out perfectly:
- Cut Evenly: Cut the wedges into even sizes so they cook at the same rate. Aim for about 1/2 inch thick for nice crispiness.
- Coat Well: Make sure they are well coated in oil and spices. This helps them crisp up in the oven.
- Don’t Overcrowd: Spread the wedges in a single layer on the baking sheet. Overcrowding can cause them to steam instead of roast.
- Turn Halfway: About halfway through baking, flip the wedges to ensure all sides get crispy. This also helps achieve that golden brown color.
- Cool Before Serving: Let them cool for a few minutes after baking. This helps them crisp up slightly more and not lose their crunchy texture.
By following these tips, you’ll enjoy deliciously crispy sweet potato wedges every time!
Baked Sweet Potato Wedges
Ingredients You’ll Need:
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional, for a bit of heat)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley or cilantro, finely chopped (for garnish)
- Fresh rosemary sprig (optional, for garnish)
- 1/2 cup plain Greek yogurt or sour cream (for dipping)
- 1 teaspoon lemon juice or olive oil (to drizzle on dip)
Time Needed:
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake, bringing the total time to around 40 minutes. In no time, you’ll have a delicious dish ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This high temperature will help the sweet potato wedges crisp up nicely! While the oven heats up, line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prep the Sweet Potatoes:
Wash and scrub the sweet potatoes thoroughly to remove any dirt. Then cut each potato in half lengthwise and slice each half into 3-4 wedges, depending on how thick you want them. Aim for even slices to ensure they cook evenly.
3. Season the Wedges:
In a large bowl, mix together the olive oil, smoked paprika, garlic powder, cumin, chili powder (if you’re using it), salt, and freshly ground black pepper. Add the sweet potato wedges and toss everything together until the wedges are well coated with the seasoning mix.
4. Arrange for Baking:
Place the seasoned sweet potato wedges in a single layer on the prepared baking sheet. Be sure to leave some space between each wedge so they roast properly and get crispy!
5. Bake the Wedges:
Put the baking sheet in the oven and bake for about 25-30 minutes. Make sure to turn the wedges halfway through the baking time to ensure both sides become golden brown and crispy.
6. Garnish and Serve:
Once they’re baked, take them out of the oven and transfer the wedges to a serving bowl. Garnish with the fresh chopped parsley or cilantro and add a sprig of rosemary if you like.
7. Prepare the Dipping Sauce:
For the dip, mix the plain Greek yogurt or sour cream with lemon juice or a drizzle of olive oil, plus a pinch of salt. This creamy dip pairs perfectly with the sweet and spicy wedges!
8. Enjoy!
Serve the warm sweet potato wedges alongside the dipping sauce and enjoy your delicious, crispy snack or side dish!
This recipe makes indulgent, flavor-packed baked sweet potato wedges that are sure to please everyone at the table!
Can I Use Other Types of Potatoes?
Absolutely! While sweet potatoes are the star in this recipe, you can use regular white or red potatoes for a similar result. Just keep in mind that cooking times might vary slightly, so check for doneness.
Can I Make These Wedges Spicier?
Yes! If you like some heat, consider adding a pinch of cayenne pepper or an extra dash of chili powder to the seasoning mix. You can also serve them with a hot sauce on the side for an added kick!
How Should I Store Leftovers?
Store any leftover sweet potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 400°F (200°C) for about 10 minutes to regain their crispiness.
Can I Freeze These Wedges?
Yes, you can freeze the uncooked seasoned wedges! Simply spread them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. When you’re ready to cook, just toss them straight into the oven from frozen, adding a few extra minutes to the bake time!
