Hiya Friends! Today I’m sharing an easy and tasty recipe for baked sweet potato wedges! This is the ultimate recipe if you’re looking for crispy (not soggy) sweet potatoes that are full of flavour. They are oven baked, and a much healthier alternative to the deep-fried restaurant version, yet just as satisfying!
I love making sweet potato fries vs. traditional fries for a delicious caramelized and comforting dish. These sweet potato fries are served with vegan homemade ranch dip (the same found in my Buffalo Cauliflower Wings), which I know you’re going to love.
So, let me tell you exactly how to make these oven baked sweet potato wedges, so you can enjoy them pronto!
Oven Baked Sweet Potato Wedges
I made these oven baked sweet potato wedges over the weekend, while my husband was out. One of my favourite things to do in my spare time is to cook (no surprise there, haha), and I happened to have a bunch of sweet potatoes on hand.
Lately, I’ve been craving a lot of starchy foods. The winter time always has me craving these types of dishes, and so I had the bright idea to make some crispy wedges with the abundance of sweet potatoes that I had on hand.
Let me tell you, these sweet potatoes did not disappoint! They are:
- ultra crispy
- well seasoned, and salty
- naturally sweet and caramelized
- so easy to make!
I must say, when these sweet potatoes came out of the oven I couldn’t wait to devour them! They were so warm and comforting, and a dish that I felt good indulging in.
The only real set back is that my husband came home just as they were finished and I had to share the batch with him! haha. (At least I can say they are hubby approved).
All-in-all these sweet potato fries make a great snack, appetizer or side dish to serve with dinner. And they’re a huge hit for all types of eaters.
How to Bake Sweet Potato Wedges
Here’s a few tips for getting perfectly crispy baked sweet potato fries:
1. Slice the wedges into thin strips.
It’s no surprise that the thinner you slice your wedges, the crispier your sweet potatoes will be. I like to first cut my sweet potatoes in half lengthwise, and then again down the middle to make quarters. From there, I try to get as many wedges out of the quartered sweet potato pieces as I can. Cutting so that the wedged skin end is about 1/2 inch thick.
2. Don’t overcrowd the baking sheet.
This is an important one! If the baking sheet it too crowded, the sweet potatoes will not crisp. You should provide optimal space for air to flow through, and the sweet potatoes shouldn’t be touching. I like to cook my sweet potatoes on two half-sheet baking trays for optimal space. (Affiliate link: I only recommend products that I know, use and love).
3. Bake at high heat.
I never understand when recipes recommend roasting sweet potatoes at 400F/200C – it’s just not hot enough folks! This recipe is most optimal baked at 450/230 degrees. Yes, that’s hot. But that’s what we want for them to crisp and not sog!
I will mention, that some recipes recommend soaking the slices sweet potato wedges in water for an hour or so before baking to enhance crispiness, such as Gimmie Some Oven. Although I find it helpful for my Crispy Baked Potato Wedges, I didn’t find it a necessary for this recipe. The sweet potatoes get well crispy with the recommendations above. (And it saves you time without the need to soak!).
Some recipe also recommend tossing the cut wedges in 1 tablespoon of corn starch before seasoning with oil and spices – I recipe tested this, but I didn’t like the outcome. Although crispy, the sweet potatoes seemed too dry. I find the sweet potatoes get well crispy with the oil, optimal spacing and high heat. Plus, one less step!
Vegan Ranch Dip
These baked sweet potatoes are delicious on their own, but even better with this easy and healthy vegan ranch dip! It’s a simple mix made with coconut yogurt and dried dill, and it’s so addictive! I love offsetting the flavour and these seasoned baked wedges with this creamy ranch dip, which is also used in my Cauliflower Buffalo Wings recipe.
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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.
Baked Sweet Potato Wedges
- 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
Vegan Ranch Dip:
- 1/2 cup coconut yogurt
- 1/2 tsp apple cider vinegar
- 1/2 tsp dried dill
- 1/2 tsp onion powder
- 1/2 tsp sea salt
- pinch paprika
- pinch pepper
- 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 remove from heat and flip the potatoes to roast the other side, bake 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.
VEGAN – WHEAT-FREE – GLUTEN-FREE – GRAIN-FREE – SOY-FREE – NUT-FREE – REFINED SUGAR-FREE – NO SUGAR ADDED
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