Crispy Roasted Sweet Potato Wedges

Name: Crispy Roasted Sweet Potato Wedges
Prep time: 25 min
Cook time: 34 min
Total time: 59 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb (900 g) medium sweet potatoes (about 8 oz / 225 g each, 4 total), scrubbed, skins left on, cut lengthwise into wedges about 1 inch (2.5 cm) thick at the widest edge; 3 tablespoons (45 ml) olive oil; 2 teaspoons (6 g) cornstarch; 1 teaspoon (2½ g) smoked paprika; 1 teaspoon (3 g) garlic powder; ¾ teaspoon (4½ g) fine sea salt; black pepper, freshly ground, to taste (optional)

From the MyKitchenBank Kitchen

Golden, caramelized sweet potato wedges with crisp edges and tender centers, seasoned with smoky paprika and garlic powder. A simple side that works with burgers, roast chicken, or as a snack with dip.

Prep: 25 min
Cook: 34 min
Wait: 5 min
Total: 1 hr 4 min
Makes: About 32 wedges (4 side servings)

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Steps

Before you start

Position one oven rack in the upper third and one in the lower third; two pans keep the wedges from crowding.
Turn the oven on first: it preheats while you cut and season the potatoes.
Pick sweet potatoes of similar size so the wedges cook evenly.
Dry the cut wedges well; surface moisture is the main enemy of crisp edges.

1
Preheat the ovenOven 425°F / 220°C
- Position racks in the upper and lower thirds of the oven and heat to 425°F (220°C).
- Line two large rimmed baking sheets with parchment paper.
- The oven will finish heating while you prep the potatoes.
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Ready when: Oven reads 425°F (220°C) on its display or an oven thermometer by the time the wedges are ready
Tip: A fully preheated oven gives the wedges immediate browning rather than steaming.
2
Cut the wedges
- Scrub the sweet potatoes under running water and pat dry.
- Trim the ends.
- Halve each potato crosswise, then cut each half lengthwise into wedges about 1 inch (2.5 cm) thick at the widest edge, roughly 8 wedges per potato.
- Aim for uniform sizes.
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Ready when: Wedges are similar in thickness, with no thin slivers
Tip: Cut thin pieces slightly thicker or set them aside to add to the pan later; thin ones burn before thick ones soften.
3
Dry the wedges
- Spread the wedges on a clean kitchen towel and pat the surfaces thoroughly dry, including the cut faces.
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Ready when: Surfaces feel dry to the touch, not slick or damp
4
Mix the seasoning
- In a large mixing bowl, stir together the cornstarch, smoked paprika, garlic powder, salt, and a few grinds of black pepper if using.
- Add the olive oil and stir to a loose paste.
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Ready when: No dry cornstarch clumps remain
Tip: Cornstarch forms a thin coating that crisps in the oven, so don't skip it.
5
Toss to coat
- Add the dry wedges to the bowl with the seasoned oil.
- Toss with your hands for about 1 minute so every wedge, including the cut sides, is evenly coated.
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Ready when: Wedges look evenly glossy with no pools of oil or dry spots
6
Arrange on pans
- Divide the wedges between the two prepared pans.
- Lay each wedge on one of its cut sides in a single layer, leaving about ½ inch (1 cm) of space between wedges.
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Ready when: No wedges are touching or overlapping
Tip: If wedges touch, they trap steam and turn soft instead of crisp.
7
Roast first sideOven 425°F / 220°C
- Roast on the upper and lower racks at 425°F (220°C) for 18 minutes, until the undersides are starting to brown and release from the parchment.
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Ready when: Undersides are golden brown and the wedges release easily when nudged
Tip: Don't flip early; wedges stick until the underside has browned.
8
Flip and swap pansOven 425°F / 220°C
- Remove the pans.
- Use a thin metal spatula to flip each wedge onto its other cut side.
- Swap the pans' rack positions and rotate each front to back.
- Return to the oven.
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Ready when: All wedges are turned with browned sides facing up
9
Finish roastingOven 425°F / 220°C
- Roast another 15 to 17 minutes (about 16).
- The wedges are done when the edges are deep golden brown with dark caramelized spots and a knife slides into the thickest part with no resistance.
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Ready when: Edges are crisp and deep golden, centers are creamy and soft when pierced
Tip: Watch the last 5 minutes; the natural sugars go from caramelized to burnt quickly.
10
Rest and serve
- Let the wedges sit on the pans for 5 minutes so they firm up and crisp as the steam escapes.
- Taste and sprinkle with a pinch more salt if needed.
- Serve hot.
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Ready when: Wedges hold their shape when lifted

Good to know

Tips

Leave the skins on for extra texture and fiber; just scrub them well.
Use heavy, rimmed metal pans; thin or warped pans cause uneven browning.
Serve with a quick dip of Greek yogurt, lime juice, and a pinch of salt, or with garlic mayo.
Ovens vary, so check the wedges at the low end of the time range and add minutes as needed.

Make ahead

Cut the wedges up to 24 hours ahead and store submerged in cold water in the fridge; drain and dry very thoroughly before tossing with the seasoning. Seasoned raw wedges are best roasted right away.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: cooled wedges on a tray, then bagged, up to 2 months. Reheat in a 425°F (220°C) oven or air fryer for 8 to 12 minutes (from frozen, 12 to 15 minutes) until hot and crisp; the microwave makes them soft.

Substitutions

cornstarch → arrowroot powder or potato starch. Use the same amount; omit if needed, but wedges will be less crisp.
smoked paprika → sweet paprika plus a pinch of chipotle powder. Use 1 teaspoon sweet paprika and ⅛ teaspoon chipotle for a similar smoky heat.
olive oil → avocado oil. Higher smoke point; same amount, with a more neutral flavor.
garlic powder → onion powder. Same amount for a slightly sweeter savory note.