Crispy Oven-Baked Sweet Potato (Printable)

Golden, crispy sweet potato wedges baked with a flavorful seasoning for a tasty side dish.

# What You Need:

→ Sweet Potatoes

01 - 2 large sweet potatoes (approximately 28 oz), scrubbed and cut into wedges

→ Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon sea salt, plus more to taste
07 - 1/4 teaspoon freshly ground black pepper
08 - 1 tablespoon cornstarch or arrowroot powder for extra crispiness

→ Garnish (optional)

09 - 2 tablespoons chopped fresh parsley
10 - Flaky sea salt, to finish

# How To Make It:

01 - Preheat the oven to 430°F. Line a large baking sheet with parchment paper.
02 - Cut sweet potatoes lengthwise into even wedges about 1/2 inch thick.
03 - Place wedges in a large bowl and toss with cornstarch or arrowroot powder until lightly coated.
04 - Add olive oil, smoked paprika, garlic powder, cumin, sea salt, and black pepper to the bowl; toss until wedges are evenly coated.
05 - Spread wedges in a single layer on the prepared baking sheet, ensuring they do not touch.
06 - Bake for 15 minutes, then carefully flip each wedge using a spatula.
07 - Return baking sheet to oven and continue baking for another 15 minutes until edges are golden and crispy.
08 - Remove wedges from oven, sprinkle with flaky sea salt and chopped parsley if desired; serve immediately.

# Expert Hints:

01 -
  • They come out ridiculously crispy on the outside and pillowy soft inside, without a single drop of oil for frying.
  • The smoked paprika and cumin give them a warmth that makes plain ketchup feel like an upgrade.
  • You can prep them while the oven heats and have a crowd-pleasing side ready in under an hour.
02 -
  • If you skip the cornstarch, the wedges will taste good but never quite get that shatteringly crisp exterior you are after.
  • Soaking the cut wedges in cold water for 30 minutes and drying them completely before seasoning takes the crispiness to another level.
  • Do not flip them too early or they will stick to the parchment; wait the full 15 minutes and they will release cleanly.
03 -
  • Use two baking sheets if you are doubling the recipe; overcrowding is the enemy of crispiness.
  • A convection setting, if you have it, circulates the heat and makes the edges even crunchier.
  • Taste a wedge before serving and adjust the salt; sweet potatoes vary in sweetness and sometimes need a bold hand with seasoning.
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