Crispy Oven-Baked Sweet Potato Wedges (Not Soggy!)
Feb 16, 2021 (Last updated Nov 14, 2025) 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!
Let me tell you, these sweet potatoes do not disappoint! They are:
- ultra crispy
- uses simple pantry ingredients
- well seasoned, and salty
- naturally sweet and caramelized
All in all this is a dish you can feel good about indulging in. 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.
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.
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.
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.
Recipe FAQ’s
The main reasons for soggy sweet potato wedges are: overcrowding the baking sheet, not tossing in enough oil, having too thick sized wedges, and not roasting at a high enough heat.
For optimal crispy baked sweet potatoes you must toss well in oil to coat, spread them out on the baking tray with optimal space between the wedges, and cook at a high heat of 450F/230C.
Boiling or soaking sweet potatoes before baking is not necessary. Sweet potatoes will get crispy with oil, optimal spacing for ventilation, and high heat.
Sweet potato wedges are best served freshly baked while warm. The wedges will lose their crispness over time. You can revive cold sweet potato wedges by popping them back in the oven at 400F/200C until sizzling, 5-8 minutes.
No. Adding corn starch is not necessary for making sweet potato wedges crispy. I recipe tested these baked wedges with corn starch and without and much preferred it without. Sweet potatoes will get crispy with oil, optimal spacing for ventilation and high heat.
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.
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Crispy Oven-Baked Sweet Potato Wedges (Not Soggy!)
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
Approvals
Nutrition
See more step-by-step instructions by visiting the recipe story here!
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Made these several times so delish!
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!😍
These little tips have revolutionised my sweet potato fries 😊
I’m so glad Elaine! These fries are the perfect side dish, I love them so much.
Awsome
Glad you enjoyed them!
These look so good ! I’ll try them this weekend!
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.
Oh Sheila this comment made me so happy! I’m so glad that you enjoyed these sweet potato wedges as much as we do! Thanks for the kind message.
Are the sweet potatoes peeled or are the skins still on?
Hi Annette! I left the skins on for the wedges. 🙂