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

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.

Course Appetizer, Side Dish

Cuisine American, gluten-free, nut-free, soy-free, sugar-free

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 451kcal

Author Hannah Sunderani

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)

US Customary - Metric

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.

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.

Nutrition