Easy Baked Sweet Potato Wedges Recipe

My Favorite Kind of Easy

Some recipes feel like a big hug. These sweet potato wedges are one of them. They are so simple. Just a few things from your pantry. I love that.

You know why this matters? Simple food lets the true flavor shine. The sweet potato is the star here. We are just helping it get crispy and lovely. What is your favorite simple food to make?

A Little Secret for Crispiness

Now, here is my little trick. The cornstarch! It might seem odd. But it is the secret. It pulls moisture from the potato skin.

This gives you a better crisp. I learned this from my friend Marie. She swore by it for oven fries. I tried it and never looked back. I still laugh at how such a small step makes such a big difference.

Handling the Hot Pan

Be careful with the hot oil. The recipe says to heat the pan first. This is important. It helps the wedges not stick.

But that oil is hot! Add the potatoes gently. Lay them down away from you. This matters for safety. A small splash can give a big ouch. Do you have a favorite kitchen safety tip? Mine is to always use a dry towel for hot handles.

The Waiting Game

Your kitchen will smell amazing. Like caramel and warmth. You must flip them halfway. This gives all sides a chance to turn golden.

That final color is your sign they are done. They will be tender inside. Fun fact: The orange color comes from beta-carotene. Our bodies turn that into vitamin A!

Make Them Your Own

These wedges are perfect plain. But you can play too. After baking, try a sprinkle of cinnamon. Or a little smoked paprika for a kick.

This matters because cooking should be fun. It is your creation. What would you sprinkle on top? I would love to hear your ideas. Serve them right away. They are best when hot and happy from the oven.

Ingredients:

Ingredient	Amount	Notes
Sweet potatoes	2
Cornstarch	2 tablespoons
Salt	1 teaspoon
Canola oil or refined coconut oil	3 tablespoons

My Favorite Crispy Sweet Potato Wedges

Hello, dear! Let’s make something simple and wonderful. Sweet potato wedges are pure comfort food. I love how their smell fills the whole kitchen. It reminds me of autumn afternoons with my grandkids. We would eat them straight from the pan. My fingers would get a little burnt. I still laugh at that.

This recipe is my easy, no-fuss version. The cornstarch is my secret for crispiness. It makes them just perfect. You will need two nice sweet potatoes. Look for ones that feel firm. Doesn’t that smell amazing when they start to bake? Let’s get started together.

• Step 1: First, turn your oven to 425º F. Pour the oil right onto your sheet pan. Put the pan in the oven. This lets the oil get hot. A hot pan is the key for crispy edges. (My hard-learned tip: Always use a pan with a rim. Hot oil can slide off a flat cookie sheet!)
• Step 2: Now, peel your sweet potatoes. Slice them into wedges like big fries. Try to make them all the same size. This helps them cook evenly. I usually get twelve wedges from one potato. Can you guess how many total wedges we’ll have? Share below!
• Step 3: Put the wedges in a big bowl. Add the salt and cornstarch. Toss everything with your hands. Coat each wedge nicely. The cornstarch will look a little dusty. That’s just right. It soaks up moisture for crunch.
• Step 4: Oven time! Pull the hot pan out carefully. Lay the wedges in a single layer. Do not crowd them. They need their space to get crispy. The oil might sizzle a bit. I always take a step back.
• Step 5: Bake for 15 minutes. Then, flip each wedge over. This gives both sides a golden turn. Bake for 15 more minutes. They are done when golden and crispy. Eat them right away. They are best when hot and happy.

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Side Dish, Snack

Three Fun Ways to Shake Them Up

Once you master the basic recipe, try a twist! It’s fun to play with flavors. Here are my three favorite simple ideas. They make the wedges feel new again.

• Sweet & Smoky: Toss them with a teaspoon of smoked paprika before baking. It adds a campfire warmth.
• Herby Parmesan: Right after baking, sprinkle with grated Parmesan and dried rosemary. The cheese gets a little melty.
• Cinnamon Sugar Dessert: Skip the salt. Toss baked wedges with cinnamon and a tiny bit of sugar. Serve with yogurt for dipping.

Which one would you try first? Comment below!

How to Serve Your Golden Wedges

These wedges are so friendly. They go with almost anything. For a simple supper, I pile them next to a juicy burger. A dollop of cool sour cream on top is lovely. Or, try them with a big, green salad. It makes a nice lunch all by itself.

What to drink? On a cozy night, a cold apple cider is perfect. For the grown-ups, a pale ale pairs beautifully. Its crisp taste cuts through the sweetness. Which would you choose tonight?

Keeping Your Sweet Potato Wedges Happy

Let’s talk about keeping these tasty wedges. They are best fresh and crispy. But you can save leftovers for later.

Store cooled wedges in the fridge for three days. I keep mine in a glass container. Reheat them in your oven or toaster oven.

This brings back their crispiness. I once tried microwaving them. They got soft and sad, so I don’t recommend it!

You can also freeze them after baking. Let them cool completely first. Then spread them on a tray to freeze.

Once frozen, put them in a bag. This stops them from sticking together. You can bake them straight from the freezer.

Batch cooking saves you time on busy nights. It means a good snack is always ready. This matters for a calm, happy kitchen. Have you ever tried storing it this way? Share below!

Fixing Common Wedge Woes

Sometimes wedges don’t turn out perfectly. That’s okay! Here are easy fixes for common problems.

First, soggy wedges. This often happens if the pan is crowded. Give each wedge a little room to breathe.

Second, wedges that burn. Your oven might run hot. Try turning the temperature down by 25 degrees.

I remember when I burned my first batch. The smoke alarm sang a very loud song! Now I watch them closely.

Third, wedges that aren’t crispy. The cornstarch is your secret helper. Make sure each wedge is coated well.

Fixing these issues builds your cooking confidence. It also makes your food taste so much better. Good flavor makes everyone smile. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Are these gluten-free?
A: Yes! Cornstarch is naturally gluten-free. This is a safe recipe for most friends.

Q: Can I make them ahead?
A: You can cut the potatoes early. Keep them in cold water until baking. This stops them from turning brown.

Q: What oil can I swap?
A: Any light oil works. Avocado or olive oil are great choices. Fun fact: sweet potatoes are actually a root, not a potato!

Q: Can I double the recipe?
A: Yes, but use two sheet pans. Do not pile them on one pan. They need space to get crispy.

Q: Any optional tips?
A: Try a sprinkle of paprika or garlic powder. Add it with the salt. It gives a lovely warm flavor. Which tip will you try first?

From My Kitchen to Yours

I hope you love these sweet potato wedges. They remind me of cozy fall afternoons. Cooking should be simple and joyful.

I would love to see your creations. Share a photo of your golden wedges. It makes my day to see your kitchen wins.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreEats. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.