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Crispy Sweet Potato Wedges are baked, not fried, for a healthier side dish that pairs well with burgers, sandwiches, and more! As a bonus I’ve included a delicious garlic aioli recipe, perfect for dipping!
Want to get more sweet potatoes into your life? Try my Sweet Potato Casserole and Instant Pot Sweet Potatoes next!
Table of Contents
Why I Love This Recipe
Making homemade baked sweet potato wedges is easy and a healthier option than fried!
- Baked Not Fried – A healthier way to make sweet potato wedges, but I promise they’re still crispy and tender.
- Garlic Aioli – The easy mayo-based aioli is the perfect dipping sauce.
- Crispy and Also Tender – Coating the sweet potato wedges in cornstarch helps get them crispy on the outside, but tender and fluffy on the inside.
Ingredients You’ll Need
- Sweet Potatoes – I like to pick sweet potatoes that are mostly free from blemishes since I like to leave the skin on. Try to pick potatoes that are about the same size so your wedges are similar sizes as well.
- Cornstarch – Tossing potatoes in cornstarch gives them a crispier outside, even when baking and not frying!
- Spices – Garlic Powder, Onion Powder, Paprika, Cayenne Pepper (optional to add spice!), Salt and Ground Black Pepper. You can easily experiment with different spice combinations.
- Garlic Aioli – Mayonnaise, lemon juice, garlic powder, salt, black pepper, cilantro (or parsley), and green onions. You can also use a prepared dipping sauce of your choice instead.
How To Make Sweet Potato Wedges
See recipe card below for ingredient quantities and full instructions.
Prep Potatoes – Scrub the potatoes well under running water then cut into thin (about ½ inch) wedges).
Soak Potato Wedges – Soak the potato wedges in cold water for at least 30 minutes then dry well with paper towels.
Season Wedges – Get the oven preheating and season the potatoes by tossing with the cornstarch and spices (minus the salt) in a zip top bag. Drizzle in the oil and give another shake.
Bake – Place the wedges about an inch apart on a lined and greased baking sheet. You don’t want to crowd the pan, so it’s best to use two baking sheets. Bake until they are browned and crispy – I like to flip them halfway through. Finally, toss the baked wedges with the salt while they’re still hot.
Garlic Aioli – While the wedges bake mix up the aioli in a small bowl and pop in the fridge until you’re ready to eat.
Serve – Serve the wedges hot out of the oven with the garlic aioli on the side for dipping.
Serving Suggestions and Variations
- Serving Ideas – These are an easy side that goes with so many meals. Some of my favorite recipes to serve alongside are these BBQ Pulled Pork Sandwiches, Crispy Baked Chicken Thighs, Sloppy Joes, or Crispy Fried Chicken Tenders.
- Russet Potatoes – Check out this recipe for baked potato wedges that uses russet potatoes instead of sweet potatoes.
Expert Tips
- Extra Crispy – For extra crispy potato wedges, you can use the convection setting on your oven for the last 5 minutes of cooking, if you have this option on your oven. The convection setting is similar to an air fryer – it uses a fan to blow around the hot air.
- Salt After Baking – Salt potatoes after they come out of the oven. Salting them before can draw out the moisture and cause soggier wedges.
- Why do you soak sweet potatoes before baking? Don’t skip the cold water soak. It helps pull the starch out of the potatoes which helps make the potato wedges crispier. After soaking, it is very important that the sweet potato wedges are thoroughly dried. Moisture is the enemy to crispiness!
- Don’t Crowd the Pan – Crowding the sheet pan will cause the potatoes to steam, and prevent them from getting crispy. Give them plenty of room on the sheet pan.
More Sweet Potato Recipes
Crispy Sweet Potato Wedges
Ingredients
- 2 ½ pounds sweet potatoes about 3-4 medium potatoes
- 2 tablespoons cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne pepper optional
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons neutral cooking oil
- 1 teaspoon kosher salt
Garlic Aioli (Optional dipping sauce)
- 1/2 cup mayonnaise
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh cilantro or fresh parsley
- 1 tablespoon green onion finely chopped
Instructions
Sweet Potato Wedges
- Scrub the outside of the potatoes well. Cut the potatoes into wedges no more than ½" thick. The thinner the potatoes are, the crispier they will get.
- Soak in cold water for at least 30 minutes. Dry thoroughly with paper towels until no moisture remains. ***Do not miss this step, otherwise you will end up with soggy potatoes.
- Preheat oven to 400℉. Line 2 large baking sheets with foil and spray with nonstick cooking spray.
- Mix together the cornstarch and seasonings in a resealable plastic bag. Add the potato wedges and shake, coating all of the wedges in a thin layer of the seasoning mixture. Drizzle with oil, and shake again until all wedges are well coated.
- Place potato wedges at least 1" apart on the prepared baking sheet. Do not crowd the pan. Bake for 40-50 minutes, until browned and crispy, flipping halfway through.
- Remove the pan from the oven and immediately sprinkle the hot potatoes with salt.
- Serve potato wedges immediately, with the garlic aioli on the side.
Garlic Aioli
- While the potatoes bake, stir the sauce ingredients together, then taste and adjust seasoning as needed. Refrigerate until ready to use.
