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Sweet Potato Wedges

Sweet Potato Wedges
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Sweet Potato Wedges are a crispy and flavorful comfort food with a perfect balance of a crunchy exterior and a soft, fluffy interior. Made with simple, wholesome ingredients, these wedges can be baked or fried to suit your preference. They are a healthy and versatile alternative to fries, packed with vitamins and fiber, and customizable to various flavor profiles. Ideal as a snack, side dish, or party treat, this recipe is easy to follow and sure to delight.

Ingredients

Scale

Main Ingredients

  • 2–3 medium-sized firm sweet potatoes
  • 2 tablespoons olive oil (or avocado oil for vegan option)
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon cornstarch or arrowroot powder (optional, for extra crispiness)

Instructions

  1. Prep the Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly to remove any dirt. Peel if desired, or leave skin on for extra texture and nutrients. Slice each sweet potato in half lengthwise, then cut each half into 3-4 even wedges.
  2. Season the Wedges: Place the wedges in a large bowl. Drizzle with olive oil, then sprinkle with salt, paprika, garlic powder, black pepper, and cornstarch if using. Toss all ingredients together until each wedge is evenly coated.
  3. Arrange for Baking or Frying: For baking, spread the wedges in a single layer on a parchment-lined or silicone mat–lined baking sheet, ensuring they do not overlap. For frying, heat oil in a deep skillet or fryer until hot enough for crispy edges.
  4. Bake or Fry Until Crispy and Tender: If baking, cook in a preheated oven at 425°F (220°C) for 25-30 minutes, flipping wedges halfway through to ensure even browning. If frying, cook in batches for 3-5 minutes until golden and crispy, then drain excess oil on paper towels.
  5. Serve and Enjoy: Sprinkle with additional salt if desired and serve immediately while warm and crispy. Pair with your favorite dips or toppings.

Notes

  • Cut wedges evenly for uniform cooking.
  • Use cornstarch for extra crunch.
  • Bake at high heat (425°F) to get crispy edges without drying the inside.
  • Do not overcrowd the baking sheet to allow proper crisping.
  • Flip wedges halfway through baking for even color.
  • Use avocado oil for a vegan-friendly variation.
  • Store leftovers in an airtight container for up to 3 days.
  • Freeze uncooked wedges for up to 3 months and bake from frozen.
  • Reheat in oven or air fryer to restore crispiness; avoid microwaving.

Nutrition

Keywords: Sweet Potato Wedges, Crispy Sweet Potato, Baked Sweet Potato, Healthy Fries, Gluten-Free Snack, Comfort Food, Vegan, Side Dish

Find it online: https://marybaking.com/sweet-potato-wedges/