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Baked Sweet Potato Wedges

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These Baked Sweet Potato Wedges are a crispy, flavorful side dish or snack with a smoky, slightly spicy kick. Coated in chili powder, smoked paprika, garlic, and cornstarch for that perfect crunch, these healthy, gluten-free wedges are an easy-to-make and nutritious alternative to regular fries.

Ingredients

23 medium-sized sweet potatoes, halved and then wedged into -inch pieces

¼ cup canola oil

1 tsp chili powder

½ tsp smoked paprika

¼ tsp garlic powder

½ tsp onion powder

1 tsp salt (3/4 tsp if using only 2 sweet potatoes)

Pinch of ground pepper

1½ tbsp cornstarch

Instructions

  • Preheat the Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

  • Prepare the Sweet Potatoes: Wash the sweet potatoes, cut them in half lengthwise, and slice each half into ⅓-inch thick wedges.

  • Make the Coating: In a large bowl, combine canola oil, chili powder, smoked paprika, garlic powder, onion powder, salt, black pepper, and cornstarch.

  • Coat the Wedges: Add the sweet potato wedges to the bowl and toss them until evenly coated with the oil and spice mixture.

  • Arrange on Baking Sheet: Spread the wedges in a single layer on the prepared baking sheet, making sure they’re not overcrowded to allow for crisping.

  • Bake: Bake for 25-30 minutes, flipping halfway through, until golden and crispy on the outside, and tender on the inside.

  • Serve: Remove from the oven and serve immediately. Optional: Dip in ketchup, ranch, or spicy mayo.

Notes

Spicy Sweet Potato Wedges: Add cayenne pepper or red pepper flakes to the seasoning for an extra kick.

Herb Infused: Add a teaspoon of dried rosemary or thyme for a fresh, herby flavor.

Sweet & Savory: For a sweet touch, sprinkle a little brown sugar or cinnamon before baking.

Cheesy Wedges: After baking, top with grated parmesan cheese for a cheesy twist.