Pin this These sweet potato wedges deliver a perfect balance of crispy exteriors and tender interiors. Coated in olive oil and aromatic spices like smoked paprika, garlic powder, and thyme, they bake to a golden finish in just 30 minutes. Ideal as a wholesome side or snack, these wedges offer a flavorful alternative to typical fried options. For added crispness, soaking the wedges before seasoning is recommended.
I remember the first time I baked sweet potato wedges; the aroma instantly made the kitchen feel cozy and alive, reminding me that simple ingredients can bring so much joy.
One evening when unexpected guests showed up, I whipped up these wedges in no time, and they disappeared before I could grab one myself!
Ingredients
- Sweet Potatoes: I reach for large ones around 800 g because they slice easily and have the perfect balance of sweetness and texture once baked.
- Olive Oil: Essential for crispiness and flavor, make sure to toss the wedges evenly so every bite shines.
- Spices: Smoked paprika adds warmth and depth, while garlic powder and black pepper round out the savory notes.
Instructions
- Get Everything Ready:
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper to keep those wedges from sticking.
- Slicing and Spicing:
- Cut sweet potatoes lengthwise and slice into wedges. Toss them lovingly in a bowl with olive oil and spices until every piece is coated well, the smell already making your mouth water.
- The Part Where Magic Happens:
- Arrange the wedges on the sheet with space so they can crisp rather than steam. Bake for 15 minutes, flip to get golden on all sides, then bake for another 15 to 20 minutes until edges turn irresistibly crisp.
- Finishing Touch:
- Let the wedges rest for a few minutes to lock in their flavor before serving them up warm and satisfying.
Pin this This dish became more than just snacks one winter when it brought everyone around the table, warming more than just stomachs but the heart too.
Keeping It Fresh
If you have leftovers, store wedges in an airtight container in the fridge and reheat in the oven to bring back their crispness rather than the microwave which makes them soggy.
Serving Ideas That Clicked
Pair these wedges with a cooling yogurt dip or a spicy sriracha mayo; both elevate the flavors and keep things exciting bite after bite.
A Time This Recipe Saved the Day
I once had little time before a movie night and these wedges were the perfect quick fix everyone loved.
- Don't forget to preheat your oven well so baking times stay accurate
- Try swapping smoked paprika for chili powder for a spicy twist
- Make sure to dry wedges thoroughly after soaking to get that crisp texture
Pin this Thanks for hanging out and chatting about these wedges, may your kitchen always smell of something delicious and inviting.
Recipe Questions & Answers
- → How do I achieve extra crispy sweet potato wedges?
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Soak the cut wedges in cold water for about 30 minutes before drying and seasoning. This removes excess starch and helps them crisp up better in the oven.
- → Can I use other spices instead of smoked paprika?
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Yes, swapping smoked paprika with chili powder or cumin can add different flavor profiles according to your preference.
- → Should the skin be removed from sweet potatoes?
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Keeping the skin on helps retain nutrients and adds texture. Be sure to scrub the sweet potatoes thoroughly before cutting.
- → What temperature is best for baking sweet potato wedges?
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Baking at 220°C (425°F) ensures a crispy outside while maintaining a soft, tender inside.
- → How long should sweet potato wedges bake?
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Bake for about 15 minutes, flip, then bake for another 15–20 minutes until edges are golden and crisp.
