Baked Sweet Potato Wedges

I discovered the magic of sweet potato wedges on a Tuesday when my air fryer broke and I had hungry friends coming over. Standing in my kitchen with a pile of orange potatoes and nothing but my oven, I tossed them with paprika and olive oil out of pure improvisation. Twenty minutes later, they pulled from the oven crackling and golden, and someone asked for the recipe before they'd even finished their first bite. That was years ago, and I still make them this way because nothing beats that smoky, caramelized edge.

My neighbor once joked that the smell of these baking was his favorite part of living next door. I was making them for a casual Sunday dinner, nothing fancy, but when he stopped by and caught that whiff of caramelizing sweetness mixed with paprika smoke, he lingered in my kitchen asking questions. He's made them every week since, and I love that a simple side dish became his go-to move for impressing people.

Ingredients

• Sweet potatoes: Look for firm ones roughly the same size so they cook evenly; the waxy orange varieties get crispier than the softer, sweeter kinds.
• Olive oil: This is your connector, making sure every wedge gets seasoning and helps them crisp up instead of steam.
• Smoked paprika: The soul of this dish—it adds a gentle smokiness that feels homey and complex without any heat.
• Garlic powder: A whisper of savory depth that rounds out the sweetness without making them taste garlicky.
• Salt and pepper: Don't skip seasoning the oil itself; it helps distribute flavor more evenly than if you just season the potatoes.
• Fresh parsley: A bright, grassy finish that cuts through the richness and makes them feel special.
• Lemon wedges: Optional but honestly worth it—the acidity wakes everything up.

Instructions

Heat your oven and prep your stage:

Preheat to 220°C (425°F) and line your baking sheet with parchment paper. This temperature is hot enough to get edges caramelized before the insides get mushy. Parchment keeps them from sticking and makes cleanup instant.

Cut with intention:

Slice your sweet potatoes into wedges about 1½ cm thick. Uneven pieces will cook at different rates, so take a breath and try to keep them consistent. The flat sides will get beautiful and brown against the pan.

Make the seasoning coat:

In a big bowl, combine olive oil with all the spices and salt first, then add your wedges. Toss until every surface glistens and is lightly dusted with paprika. This step takes maybe two minutes but changes everything.

Arrange without crowding:

Spread them in a single layer so they're not touching. They need air around them to crisp up, not steam on top of each other. If your baking sheet is small, use two sheets—patience here pays off.

Bake with a flip:

Slide them in for 15 minutes, then pull the pan out and flip each wedge. The second 15 minutes is when the magic happens and they get their golden, slightly charred edges. Set a timer so you don't forget.

Finish with grace:

Pull them out, shower with fresh parsley if you have it, and serve immediately while they still have that warm crispiness. Lemon wedges on the side let people brighten them up to their taste.

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There's a moment when you pull these from the oven and the kitchen fills with that smoky, sweet smell that makes you realize you've made something people actually want to eat. That's the moment I get reminded that the best dishes are often the simplest ones—just good ingredients treated with a little intention.

The Secret to Staying Crispy

The difference between limp and crispy comes down to moisture. If you have time, soak your cut wedges in cold water for 30 minutes before seasoning them—this removes some of the starch and helps them dry out faster in the oven. Pat them completely dry with paper towels, or the oil won't coat them properly. It sounds fussy, but it's the single move that pushes them from good to genuinely crunchy.

Playing with Flavor

Once you nail the basic version, the paprika becomes your launching point. Swap it for regular paprika if smoked feels too bold, or add a pinch of cayenne if you want gentle heat that builds as you eat. I've made versions with cumin, with a sprinkle of cinnamon, even with a tiny bit of sumac for brightness. The base recipe is sturdy enough to handle variations, so don't be afraid to let it become yours.

Serving and Storage

Serve these hot straight from the oven, either as a side dish or with a dipping sauce—yogurt mixed with a little garlic and lemon is my go-to, but spicy mayo or even a simple sriracha-honey situation works beautifully. They don't keep well overnight because they lose their crispness, but they're so quick to make that there's no reason to plan ahead.

• Leftover wedges can be reheated in a hot oven for about 5 minutes to restore some crispiness.
• Make them up to the point of baking and store in the fridge for a few hours if you need to prep ahead.
• Double the batch if you're cooking for people—they disappear faster than you'd expect.

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These wedges prove that the best comfort food doesn't need to be complicated—just crispy edges, a whisper of smoke, and a squeeze of lemon. Make them once and they'll become one of your reliable favorites.

Recipe FAQs

→ How do I make the wedges crispy?

Soaking the cut sweet potato wedges in cold water for 30 minutes before seasoning helps remove excess starch, resulting in crispier edges when baked.

→ Can I use regular paprika instead of smoked paprika?

Yes, substituting regular paprika is possible, though smoked paprika adds a deeper, smoky flavor. You can also add cayenne pepper for a spicy kick.

→ Should the sweet potatoes be peeled before baking?

Keeping the skin on preserves nutrients and adds texture. Just scrub the sweet potatoes well before cutting into wedges.

→ What is the best way to bake the wedges evenly?

Arrange wedges in a single layer without overlapping on a parchment-lined baking sheet, flipping halfway through baking to ensure even cooking and browning.

→ Can these wedges be served with dipping sauces?

Absolutely. They pair well with yogurt-based dips, spicy mayo, or your favorite sauce to complement the smoky, savory seasoning.