The Best Baked Sweet Potato Wedges (Not Soggy!)

5 from 1 vote
Learn how to bake sweet potato wedges so they aren’t soggy!This is theultimate recipe if you’re looking for crispy sweet potatoes wedges that are full offlavour. They are oven baked, and a much healthier alternative to the deep-friedrestaurant version, yet just as satisfying!
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
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Feb 16, 2021 (Last updated Jan 18, 2023) by Hannah Sunderani

The Best Baked Sweet Potato Wedges (Not Soggy!)

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, 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!

crispy sweet potato wedges in a white bowl with vegan ranch for dipping.

Oven Baked Sweet Potato Wedges 

I made these oven baked sweet potato wedges over the weekend, while my husband was out. Now that I’ve finished the manuscript for The Two Spoons Cookbook, I have so much more free time to random recipe cravings!

Lately, I’ve been craving a lot of starchy foods – and the winter time always has me craving sweet potatoes! I’ve been indulging in my Stuffed Sweet Potatoes, Sweet Potato and Kale Salad, and Vegan Sweet Potato Enchiladas for Dinner – all of which are so darn delish!

But I thought it time to add a simple and crispy sweet potato recipe to the roster – cue these oven baked sweet potatoes!

Let me tell you, these sweet potatoes did not disappoint! They are:

  • ultra crispy
  • nutritious
  • 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. 

close up of the baked sweet potato wedges showing all its crispiness.

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

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.  

top down image of sweet potatoes cut into wedges followed by the wedges tossed in oil and spices.

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). 

top down image of sweet potatoes laid on a baking tray with optimal space between the wedges followed by an image of how they look when baked.

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!

Another helpful tip is to line the baking tray with parchment paper to stop them from sticking. I always like to do this when cooking vegetables as it’s easier to clean pans and still keeps things crispy.

Recipe FAQ’s

Why are my sweet potato wedges not crispy

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.

Should you boil sweet potato before baking it?

Boiling or soaking sweet potatoes before baking is not necessary. Sweet potatoes will get crispy with oil, optimal spacing for ventilation, and high heat.

Can you prepare sweet potato wedges in advance?

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, 7 to 10 minutes.

Do you need corn starch to make sweet potato wedges crispy?

No. Adding corn starch is not necessary for making sweet potato wedges crispy. Although it can aid in a crispy wedge, I personally recipe tested this method and didn’t like the outcome. Sweet potatoes will get crispy with oil, optimal spacing for ventilation and high heat.

Sweet Potato Fries Dipping Sauce

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. 

Photo of making a simple vegan ranch recipe for dipping. First image with all the ingredients in a white bowl, the second image of the ranch dip mixed together.

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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.

Pin it!

Pin of crispy baked sweet potato wedges for Pinterest.

The Best Baked Sweet Potato Wedges (Not Soggy!)

5 from 1 vote
Learn how to bake sweet potato wedges so they aren’t soggy!This is theultimate recipe if you’re looking for crispy sweet potatoes wedges that are full offlavour. They are oven baked, and a much healthier alternative to the deep-friedrestaurant version, yet just as satisfying!
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

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

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 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.

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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  1. 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.