There are a few reasons why I love these sweet potato wedges, starting with how easy it is to make them. They only require a few ingredients, which you likely have in your pantry.
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These crispy sweet potato wedges also only require a few steps and minimal prep, so you’ll have a tasty side dish in no time. Sweet potatoes also come with a large number of health benefits, including various vitamins and minerals. They even have a small amount of fibre and protein, so you’ll stay full long after your meal.
Including cornflour is the secret to this sweet potato wedges oven recipe. This ingredient allows you to skip the typical frying process for a healthier side dish with less oil. Yet, you’ll still achieve a delicious, crispy wedge.
I’ve included a small amount of cayenne and paprika to help produce a flavourful side dish. You can easily adjust the quantity to fit your taste buds though. The flavours of these spices are not overwhelming or overly fiery, providing a tasty yet mild sweet potato wedges recipe.
The natural sweetness from the sweet potatoes pairs well with the spicy, smoky flavours of the seasonings. While you can swap out sweet potatoes with regular potatoes, you will lose their health benefits and the delicious sweet flavour.
I love using rapeseed oil for these sweet potato wedges since it’s affordable and has a mild flavour. If you can spring for avocado oil, olive oil or pumpkin seed oil, they’re great alternatives though they have a higher price tag.
Provides the perfect amount of smokiness and light sweetness to the recipe. It helps elevate the roasted sweet potato wedges.
Cayenne pepper is the perfect way to boost the heat on these baked sweet potato wedges. It offers medium heat at this quantity, so it’s not too spicy for most people. However, if you’re concerned about the spice level, you can add a smaller amount.
The secret to making sweet potato wedges crispy (without frying) is coating them in cornflour. It absorbs the moisture from the sweet potatoes, so they crisp up in the oven.
See the recipe card for full information on ingredients and quantities.
2. Then slice the sweet potato in half across the length (Image 2).
3. The angle of your first slice should be around 45 degrees, rotating the knife to be at a 90 degree angle to the chopping board once you get to the widest part of the sweet potato and slice the potatoes into thin wedges (Image 3).
4. Add to a large bowl and cover with cold water. Leave to soak for 30 minutes (Image 4).
5. Remove the wedges from the water and pat dry with a clean tea towel to remove the moisture (Image 5).
6. To a large mixing bowl, add the rapeseed oil, smoked paprika, cayenne pepper, onion salt and cornflour. Stir until everything is evenly coated (Image 6).
7. To a lightly greased baking tray (use oil spray if you have), distribute the wedges across the tray, ensuring no overlapping/touching. I used two trays to prevent this (Image 7).
8. Pop in the oven for 20 minutes then rotate the wedges and cook for another 20. Depending on how thinly you sliced your wedges, this time will vary so keep an eye out! Remove from the oven and season with flakey salt. Enjoy! (Image 8).
Since these paprika potato wedges are intended as a side dish, you’ll want to pair them with a source of protein and some veggies. I personally love pairing sweet potato wedges with fish or chicken and any seasonal vegetables I have on hand.
Proteins to pair with this recipe: Fish (salmon, sockeye, tilapia), Chicken breast or drumsticks, Pork chops, Steak and Tofu/Seitan
List of green veggies: Broccoli, Zucchini, Brussel sprouts, Artichoke and Arugula
Yes, sweet potatoes are great for making fries. They’re higher in calories and carbs than regular potatoes. However, they are full of nutrients and have many potential health benefits. Their nutrient density makes up for the higher calorie and carb count!
Sweet potatoes typically have more moisture than standard potatoes, so creating crisp, sweet potato wedges can be more challenging. Using cornflour, as I listed in my recipe, is a great way to create that delicious crispy exterior.
Yes, you should soak potato wedges/fries before cooking if you want to create the best sweet potato wedges! Soaking wedges in cold water helps draw out the starches on the exterior of the wedges. The starches releasing helps you achieve a crispy outside.
When cutting medium sweet potatoes into wedges, aim for 1.3 – centimetre-thick slices. While you can make the wedges thicker, they will take longer to cook. Alternatively, you can slice the wedges thinner, though they’ll be more like fries. You can find additional information above on how to make sweet potato wedges.
Can I reheat sweet potato wedges?
Yes, you can reheat them! There are a few ways to achieve the same crispy exterior during reheating. You can toss them back into the oven on a baking sheet for 20-25 minutes. Alternatively, the air fryer will help crisp up any leftover potato wedges.
Can I freeze them?
Yes, you can freeze them for up to six months! Ensure your sweet potato wedges have cooled after you take them out of the oven. Portion out individual servings in airtight containers and then freeze them. To reheat your wedges, simply bake them in the oven for 20-25 minutes.
If you tried this Crispy Roasted Sweet Potato Wedges recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x