5 from 3 votes

Crispy Roasted Sweet Potato Wedges

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Sweet potato wedges are a classic side dish that pairs perfectly with most mains. This smoky and spicy version takes it up a notch!
Prep time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
£0.55
Makes: 4
Side
American
cayenne pepper, sweet potato, wedges
Freezable

Table of Contents

  1. Why these are the perfect side recipe
  2. Ingredients
  3. How to cut sweet potatoes into wedges
  4. How to make the best crispy sweet potato wedges
  5. Tips and tricks
  6. What to serve with this recipe
  7. FAQ
  8. Storage

Why these are the perfect side recipe

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. 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. 

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.

Sweet potatoes 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.

After trying out this side recipe, try out these other sides: 

Air Fryer Green Beans

Vegetable Baked Fries

Aubergine Fries

Close up of sweet potato wedges

Ingredients

Sweet Potatoes

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.

Rapeseed Oil 

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.

Smoked Paprika

Provides the perfect amount of smokiness and light sweetness to the recipe. It helps elevate the roasted sweet potato wedges. 

Cayenne Pepper 

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.

Onion Salt

This adds the perfect amount of onion flavour to the wedges! You can also use onion powder or garlic powder, though you’ll need to add salt separately.

Cornflour 

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. 

Flakey Salt 

While not required, flakey salt is a great option for these spicy potato wedges. It sticks to the fries better than standard salt, so you can ensure this side dish is extra tasty.

Sweet Potato wedges Ingredients shot

How to cut sweet potatoes into wedges

3 photos of how to cut sweet potato wedges
Firstly, slice the sweet potato in half across the length. Then, angle your knife and continue to slice across the length of the potato, ensuring each piece has a bit of skin on it.

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.

How to make the best crispy sweet potato wedges

Start by washing the potatoes, scrubbing any dirt off of the skin (leaving the skin on) and then pat dry before slicing the potato into thin wedges.

Sweet potato wedges sliced
Add to a large bowl and cover with cold water. Leave to soak for 30 minutes.

Potato wedges in bowl
Remove the wedges from the water and pat dry with a clean tea towel to remove the moisture.

Sweet potato drying in cloth
To a large mixing bowl, add the rapeseed oil, smoked paprika, cayenne pepper, onion salt and cornflour. Stir until everything is evenly coated.

Sweet potato wedges in bowl with cornflour and seasoning
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.

Sweet Potato slices on tray
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!

Sweet potatoes cooked in oven

Tips and tricks

  • Ensure there is no overlapping of the potatoes on the baking tray. This will cause the potatoes to steam, which will result in sogginess, preventing a crispy texture.
  • Season with flakey salt after baking to prevent excess moisture being released during the roasting process.
  • Increase the cayenne pepper if you like your sweet potatoes on the spicier side.
  • Cut the sweet potatoes to be the same size to cook evenly. 
  • Don’t skip the soaking stage! This draws out the excess starches, promoting crispiness.

Overhead shot of sweet potato wedges served with sriracha/mayo

What to serve with this recipe

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 
  • Tofu/seitan

Main dish recipes to try with potato wedges:

List of green veggies 

  • Broccoli
  • Zucchini
  • Brussel sprouts
  • Artichoke
  • Arugula

Other sweet potato recipes you should try out…

Homemade Pan-fried Sweet Potato Gnocchi

Halloumi and Sweet Potato Tex-Mex Bowls

Spicy Chickpea and Roasted Sweet Potato Tray bake

Close up shot of sweet potato wedges

FAQ

Are sweet potatoes good for fries?

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!

Why don’t my sweet potato fries get crispy?

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.

Do sweet potato fries need to be soaked before cooking?

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.

How to cut sweet potatoes into wedges?

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.

Close shot of sweet potato wedges with Sriracha may

Storage

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.

 

Crispy Roasted Sweet Potato Wedges

Print Pin It
5 from 3 votes
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
£0.55
Side
American
cayenne pepper, sweet potato, wedges
Freezable
Servings: 4
Sweet potato wedges are a classic side dish that pairs perfectly with most mains. This smoky and spicy version takes it up a notch!

Ingredients

  • 1 kg sweet potatoes (£2.18)

Cupboard Essentials

  • 3-4 tbsp rapeseed oil
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tsp onion salt optional
  • 4 tbsp cornflour
  • Flakey salt

Method

Preheat oven to 190°C

  • Start by washing the potatoes, scrubbing any dirt off of the skin (leaving the skin on)!
  • Pat dry and slice into thin wedges. Add to a large bowl and cover with cold water. Leave to soak for 30 minutes.
  • Remove the wedges from the water and pat dry with a clean tea towel to remove the moisture.
  • To a large mixing bowl, add the rapeseed oil, smoked paprika, cayenne pepper, onion salt and cornflour. Add the sweet potato wedges and stir until everything is evenly coated.
  • 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.
  • 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!

Nutrition

Servings: 4 servings
Fat: 12g
Calories: 593kcal
Carbohydrates: 103g
Protein: 6g

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