These baked sweet potato wedges are crispy on the outside and soft on the inside. Toss them with a bit of oil and your favorite spices for a tasty treat!
I love how easy they are to make! Just layer them on a baking sheet and let the oven do the work. Perfect as a snack or side dish—who can resist these yummy wedges?
Key Ingredients & Substitutions
Sweet Potatoes: The star of this dish! Look for firm and smooth skin. If sweet potatoes aren’t available, you can use regular potatoes, but the flavor will differ.
Olive Oil: This helps achieve that crispy texture. If you want to change it up, avocado oil or even coconut oil can work well as substitutes.
Dried Thyme: A great herb to enhance flavor. Try substituting with rosemary or oregano if you prefer, or even use a mix of Italian herbs for a different twist!
Garlic Powder: Adds nice flavor. If you have fresh garlic, that works too—just be careful not to burn it while baking.
Smoked Paprika: Adds a subtle smokiness. If you don’t have it, regular paprika is fine, or you can skip it altogether.
How Do You Get Crispy Sweet Potato Wedges?
The key to crispy sweet potato wedges is the right baking technique. First, cut the sweet potatoes evenly to ensure they cook at the same rate. Thick wedges take longer and won’t crisp up as well.
- After cutting, toss the wedges in oil and seasonings to coat evenly.
- Space the wedges out on the baking sheet; overcrowding can lead to steaming instead of roasting.
- Turn the wedges halfway through baking for even cooking.
- For extra crispiness, consider broiling them for the last 2-3 minutes, but keep a close watch to prevent burning.
These simple steps can help you achieve the perfect baked sweet potato wedges every time!
How to Make Baked Sweet Potato Wedges
Ingredients You’ll Need:
For the Wedges:
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or mixed Italian herbs)
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper to taste
- Fresh or dried parsley for garnish (optional)
For the Dipping Sauce:
- 1/2 cup Greek yogurt or sour cream
- 1 teaspoon fresh dill or dried dill weed
- 1/2 teaspoon lemon juice
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus about 25-30 minutes to bake. So, you’ll have perfectly crispy sweet potato wedges ready in about 35-40 minutes—great for a quick snack or a tasty side dish!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 425°F (220°C). This temperature is perfect for getting those wedges nice and crispy. While the oven is heating up, you can prepare your sweet potatoes.
2. Prepare the Sweet Potatoes:
Wash the sweet potatoes under cold water and scrub them clean. Next, cut each potato in half lengthwise and then slice each half into 3-4 wedges, depending on their size. You want them to be about the same thickness to ensure even cooking.
3. Season the Wedges:
In a large bowl, add the sweet potato wedges. Drizzle with olive oil and sprinkle the dried thyme, garlic powder, smoked paprika (if you’re using it), salt, and pepper. Toss everything together so each wedge is well-coated with the oil and seasonings.
4. Arrange on Baking Sheet:
Spread the sweet potato wedges out in a single layer on your prepared baking sheet. Make sure to leave some space in between each wedge; this helps them roast instead of steam.
5. Bake to Perfection:
Bake the wedges in the preheated oven for 25-30 minutes. Be sure to turn them halfway through baking time to ensure they become crispy all around. You’ll know they’re done when they’re golden brown and fork-tender.
6. Make the Dipping Sauce:
While the wedges are baking, mix together the Greek yogurt (or sour cream), dill, lemon juice, salt, and pepper in a small bowl. Taste and adjust the seasoning to your liking.
7. Finishing Touches:
Once the sweet potato wedges are done, take them out of the oven and let them cool for a minute or two. If you’d like, sprinkle some extra herbs on top for a nice touch.
8. Serve and Enjoy:
Serve your hot baked sweet potato wedges with the dill dipping sauce on the side. Perfect for sharing or enjoying on your own!
Enjoy your delicious, healthy baked sweet potato wedges!
Can I Use White Potatoes Instead of Sweet Potatoes?
Yes, you can! While the flavor will be different, regular white or Yukon Gold potatoes can be substituted. Just adjust the cooking time slightly, as they may cook a bit faster.
How Can I Make These Wedges Spicier?
If you want a bit of heat, try adding cayenne pepper or chili powder to the seasoning mix. Start with a small amount, like 1/4 teaspoon, and adjust to your taste!
Can I Make This Recipe Vegan?
Absolutely! Simply swap Greek yogurt for a plant-based yogurt or a homemade vegan dip, like a tahini or avocado sauce. The sweet potato wedges themselves are naturally vegan!
What’s the Best Way to Store Leftovers?
Store any leftover baked sweet potato wedges in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm them in a 400°F (200°C) oven until crispy again, about 10-15 minutes.
