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Crispy Oven-Baked Sweet Potato Wedges (Not Soggy!)

5 from 6 votes
Learn how to bake sweet potato wedges that aren’t soggy! These sweet potatoes wedges are crispy and full of flavour. They are oven-baked instead of deep-fried, yet just as satisfying.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
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Feb 16, 2021 (Last updated May 4, 2026) by Hannah Sunderani

Want to learn how to bake sweet potato wedges so they aren’t soggy? This is the ultimate recipe if you’re looking for crispy sweet potatoes wedges that are full of flavour. They are oven baked instead of deep-fried, yet just as satisfying!

When I’m in the mood for sweet potato fries over baked potato, this oven-baked method is my go to! Sweet potato wedges are sweet, crispy, caramelized and comforting. I love to serve them with my vegan homemade ranch dip.

So, let me tell you exactly how to make these oven baked sweet potato wedges, so you can enjoy them pronto!

crispy sweet potato wedges in a white bowl with vegan ranch for dipping.
all of the ingredients required to make these wedges with the spices separated into individual bowls.

Ingredient Notes

  • Sweet potatoes: The star of this recipe, used as an alternative to traditional white potatoes. I like the orange sweet potatoes, but I also recipe tested with white sweet potatoes and they worked great. My recommendation is to buy them long and thin for the best wedge shape.
  • Avocado Oil – I used avocado oil in this recipe because of it’s neutral flavour profile and ability with withstand high heat. I also recipe tested this with melted coconut oil, which was good but it gave it a slight coconuty taste which not everyone likes. Canola oil would also work well for this recipe, but my preference is avocado oil.
  • herbs and spices – a few herbs and spices really amp up the flavour profile in these wedges. I used garlic powder and onion powder, as well as chili flakes for heat, and fresh thyme. You can play around with the spices – cinnamon and fresh parsley are really nice additions too.
close up of the baked sweet potato wedges showing all its crispiness.

Featured Review

5 from 6 votes
“These were fabulous!!! Gone in 60 seconds and I should have made more. Honestly, these were better than any restaurant Sweet Potato wedges I have ever had. On my menu as a must make.” -Sheila

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How to Bake Sweet Potato Wedges that aren’t soggy!

It’s incredibly simple to make these baked sweet potato wedges! Anyone can do it. Here’s how.

sweet potato wedges cut out and laid onto a cutting board
Thinly slice sweet potatoes lengthwise to make wedges.
olive oil, herbs and spices in a small white bowl mixed together with a silver fork.
Mix together avocado oil with garlic powder, onion powder, chili flakes and fresh thyme.
seasoned sweet potato wedges in a bowl ready to be tossed
Drizzle the spiced oil mixture onto the wedges.
tossing sweet potato wedges with hands in a large bowl.
Toss with your hands to coat.
sweet potato wedges laid out onto parchment paper ready to be baked
Lay the wedges onto baking tray and bake at 450F/230C for 30 mins.
turning one of the sweet potato wedges over with a fork part way through baking
Flip halfway through to roast other side.
baked sweet potato wedges on a baking tray
Remove from oven and let cool slightly.
Sweet potato wedges in a white bowl ready to eat, served with a side of vegan ranch dip.
Serve and enjoy!

Make this recipe with me!

Bake these sweet potato wedges with me on my youtube cooking show, Vegan Afternoon with Two Spoons. In this episode, I share 3 Must-Have Sweet Potato Recipes including these irresistible crispy wedges.

So there we have it! Now you know how to make oven baked sweet potato wedges that are crispy, nutritious and so easy to make! Enjoy it as a savoury snack, appetizer or side dish. They’re literally delicious at any time of day! 

I know you’re going to love these sweet potatoes as much as I do! And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you, and I’m always here to answer any questions you might have.

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.

sweet potato wedges being dipped in a simple vegan ranch dressing.
GFGRFNFSGF

Crispy Oven-Baked Sweet Potato Wedges (Not Soggy!)

5 from 6 votes
By Hannah Sunderani
Learn how to bake sweet potato wedges that aren’t soggy! These sweet potatoes wedges are crispy and full of flavour. They are oven-baked instead of deep-fried, yet just as satisfying.
Print Recipe Pin Recipe
baked sweet potato wedges
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Serves 3 people

Ingredients

  • 3 sweet potatoes (medium size)
  • 1/3 cup avocado oil
  • 1 tbsp thyme fresh
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground pepper
  • 1/4 tsp chili flakes
  • 1/2 cup vegan ranch dip (optional for serving)

Instructions

  • Preheat oven to 450F/230C. Line two baking sheets with parchment paper.
  • Slice the sweet potatoes in half lengthwise and then cut into quarters. Slice each quarter into wedges, about 1/2 inch thick at the ends. Place in a large mixing bowl.
  • In a small bowl, mix together the oil, thyme, salt, garlic powder, onion powder, pepper and chili flakes. Pour over the wedges and toss to combine.
  • Arrange the sweet potatoes onto the baking sheets, ensuring there is adequate space between each, and they are not over-crowded. Bake in the oven for 20 minutes. Then flip the wedges on the baking sheet to roast the other side for an additional 15 minutes, or until crispy and golden.
  • Prepare the ranch dip: In a small bowl, combine the coconut yogurt, apple cider vinegar, dill, onion powder, sea salt, paprika and pepper. Mix to combine.
  • Transfer the sweet potatoes to a bowl and serve along with the ranch for dipping.

Watch The Video

Notes

These sweet potatoes are best served fresh out of the oven. 
Vegan ranch can be prepared 1 to 2 days in advance. Stash in the fridge in an air-tight container. 
Nutritional information is a rough estimate. 

Approvals

Nutrition

Calories: 451kcal | Carbohydrates: 53g | Protein: 5g | Fat: 25g | Saturated Fat: 3g | Sodium: 1296mg | Potassium: 800mg | Fiber: 8g | Sugar: 12g | Vitamin A: 32234IU | Vitamin C: 14mg | Calcium: 135mg | Iron: 2mg
DID YOU

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See more step-by-step instructions by visiting the recipe story here!

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  2. These sweet potato fries were really easy and super quick to make. An optimal snack for a movie night. So tasty, it was hard to stop myself from eating!😍

    Reply

  6. These were fabulous!!! Gone in 60 seconds and I should have made more. Honestly, these were better than any restaurant Sweet Potato wedges I have ever had. On my menu as a must make.

    Reply