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4.7 from 9 votes

Crispy Baked Sweet Potato Wedges

Thick and crispy sweet potato wedges made simple with salt and pepper, then garnished with fresh parsley and served with rand or ketchup.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 218 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 4 medium sweet potatoes scrubbed and cut lengthwise into wedges
  • 3 tablespoons olive or avocado oil
  • 2 tablespoons corn starch or Potato starch
  • kosher salt to taste
  • ground black pepper to taste
  • 1-2 tablespoons Freshly chopped curly parsley to garnish, optional

Instructions

    Cup of Yum
  1. Scrub and rinse the sweet potatoes to remove any dirt.
  2. Cut the potato in half and then cut each half lengthways again to end up with 8 wedges. Soak the wedges into a bowl filled with cold water for at least 1 hour.
  3. After the time is up, remove the potatoes from the water and pat the excess moisture with a paper towel.
  4. Meanwhile preheat the oven to 400°F and lightly grease 2 non-stick baking sheets with cooking oil spray. Next, place the potato wedges together with the starch in a large ziplock bag.
  5. Close the bag and shake well to coat. Open the bag and pour in the oil, then seal and again shake the bag to evenly coat with the oil.
  6. Lay the wedges on the prepared baking trays, in a single layer. Bake for 25-30 minutes, turning halfway through until both sides are golden and crispy.
  7. Once done remove from the oven and let them slightly cool at room temperature for about 8-10 minutes before removing them from the trays. Garnish with salt, pepper, and parsley.
  8. Serve with your favorite dip and enjoy!

Notes

  • Substitutes:
  • Storage:
  • Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat or serve cold. You can freeze for up to 3 months. Allow it to thaw in the fridge and reheat in a preheated oven for 10-15 minutes.
  •  
  • Use any neutral oil. I prefer olive or avocado oil
  • To give the sweet potatoes that crispy texture use cornstarch, tapioca flour, or potato starch

Nutrition Information

Calories 218kcal (11%) Carbohydrates 49g (16%) Protein 4g (8%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 218mg (9%) Potassium 762mg (22%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 32086IU (642%) Vitamin C 5mg (6%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 218

% Daily Value*

Calories 218kcal 11%
Carbohydrates 49g 16%
Protein 4g 8%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 218mg 9%
Potassium 762mg 16%
Fiber 7g 28%
Sugar 9g 18%
Vitamin A 32086IU 642%
Vitamin C 5mg 6%
Calcium 71mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.