Baked Sweet Potato Wedges (Printable)
Oven-baked sweet potato wedges with smoky paprika and garlic, crisp outside and tender inside.
# What You'll Need:
→ Sweet Potatoes
01 - 2 large sweet potatoes (about 28.2 oz), scrubbed and unpeeled
→ Seasonings
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp ground black pepper
06 - 1 tsp sea salt
07 - 1/2 tsp dried thyme (optional)
# How to Make It:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Slice each sweet potato lengthwise into halves, then cut each half into 4 to 6 wedges depending on size.
03 - Toss the sweet potato wedges in a large bowl with olive oil, smoked paprika, garlic powder, black pepper, sea salt, and dried thyme if using, ensuring an even coating.
04 - Place the wedges in a single layer on the prepared sheet, making sure they do not touch.
05 - Bake for 15 minutes, then turn the wedges over and continue baking for another 15 to 20 minutes until golden and crisp at the edges.
06 - Remove from the oven and allow to cool for 2 to 3 minutes before serving.
# Expert Suggestions:
01 -
- These wedges have that perfect crispy outside and tender inside combo that feels like a secret indulgence.
- It became a favorite because it’s so easy to prepare and still impresses on any occasion.
02 -
- Soaking the wedges in cold water before baking removes excess starch and makes them extra crispy.
- Even spacing on the baking sheet is key because overcrowding causes soggy wedges.
03 -
- Using parchment paper directly on the baking sheet prevents sticking without extra oil, keeping wedges crisp.
- Flipping halfway through baking ensures even browning and that signature crunch you want.