Discover the joy of perfectly crispy baked sweet potato wedges that are both wholesome and satisfying.
This plant-based recipe is naturally rich in fiber, loaded with vitamins, and offers healthy fats from avocado oil.
Low in saturated fat yet full of flavor, it’s a quick, fuss-free option that’s perfect for everyday meals, meal prep, or a healthy snack.
Crispy Baked Sweet Potato Wedges
Equipment
- 2 baking sheets
- Parchment Paper
- Large Mixing Bowl
- Small Mixing Bowl
- Knife
- Cutting board
- Measuring Spoons
- Measuring cups
Ingredients
For Sweet Potato Wedges:
- 3 medium sweet potatoes
- ⅓ cup avocado oil
- 1 tbsp fresh thyme chopped
- 1 tsp sea salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground black pepper
- ¼ tsp chili flakes
For Vegan Ranch Dip (Optional):
- ½ cup coconut yogurt
- 1 tbsp apple cider vinegar
- 1 tsp dried dill
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp paprika
- ¼ tsp ground black pepper
Instructions
- Preheat the Oven: Begin by setting your oven to 450°F (230°C) so it reaches the perfect temperature for crisping the sweet potato wedges. High heat is essential for developing a golden, crunchy exterior while keeping the inside soft and tender. Allow the oven to preheat fully before baking to ensure even cooking throughout.
- Prepare the Baking Sheets: Line two large baking sheets with parchment paper to prevent sticking and simplify cleanup. Smooth out the parchment so there are no wrinkles, as uneven surfaces can cause uneven cooking. For extra crispiness, lightly spray the parchment with oil before arranging the wedges.
- Wash and Dry Sweet Potatoes: Rinse sweet potatoes under cold running water to remove any dirt or residue. Pat them thoroughly dry with a clean kitchen towel. Removing moisture from the surface is essential for achieving crispy wedges.
- Slice Sweet Potatoes into Wedges: Place the sweet potatoes on a stable cutting board. Cut each in half lengthwise, then quarter each half to create long pieces. Slice each quarter into wedges approximately ½ inch thick at the widest end. Keeping slices uniform ensures they cook evenly and have a consistent texture.
- Prepare the Seasoning Mixture: In a small bowl, combine avocado oil, fresh thyme, sea salt, garlic powder, onion powder, black pepper, and chili flakes. Mix until fully blended. The avocado oil not only adds flavor but also helps the spices adhere to the wedges and supports crisping during baking.
- Coat the Wedges: Transfer the sweet potato wedges into a large mixing bowl. Pour the seasoning mixture over them. Using clean hands or a large spoon, toss the wedges until they are evenly coated. Make sure the wedges are covered with seasoning without being soaked in oil, as excess oil can hinder crispiness.
- Arrange Wedges on Baking Sheets: Place the coated wedges in a single layer across the prepared baking sheets, making sure not to crowd them. Adequate spacing allows hot air to circulate for even cooking. If necessary, use both baking sheets to maintain space between wedges.
- Bake the First Side: Place the baking sheets in the preheated oven. Bake for 20 minutes without disturbing them. This initial cooking step develops color and begins the crisping process. Avoid opening the oven too often during baking, as heat loss can affect texture.
- Flip the Wedges for Even Crispiness: After 20 minutes, carefully remove the baking sheets from the oven. Using tongs or a spatula, turn each wedge over to allow even browning and crisping on both sides. This step is essential for balanced texture and flavor.
- Bake the Second Side: Return the wedges to the oven for an additional 15 minutes. Keep a close eye toward the end of baking; they should be golden and crisp outside while tender inside. For extra crispiness, extend the bake time by 2–3 minutes, but avoid burning them.
- Prepare the Vegan Ranch Dip: While wedges bake, prepare the optional ranch dip. In a small bowl, mix coconut yogurt, apple cider vinegar, dried dill, onion powder, sea salt, paprika, and black pepper. Stir until smooth. Taste and adjust seasoning to preference. Keep refrigerated until serving.
- Serve Immediately for Best Texture: Once baked, transfer sweet potato wedges to a serving plate. Serve hot alongside vegan ranch dip or your preferred sauce. Fresh wedges offer the best flavor and texture, as they lose crispiness over time.
- Storage Advice: Cool any leftover wedges completely, then store them in an airtight container in the refrigerator for up to 2 days. To reheat and regain crispiness, bake them at 400°F (200°C) for 5–7 minutes. Store ranch dip separately in the refrigerator for up to 2 days.
Notes
- Sweet potato wedges are best served fresh from the oven for maximum crispiness.
- Slice wedges evenly to ensure they cook uniformly.
- Avoid overcrowding the baking tray to allow proper air circulation and crisp texture.
- Use fresh sweet potatoes for the best flavor and texture.
- Avocado oil adds a mild nutty flavor and helps the wedges crisp up beautifully.
- Parchment paper or a silicone mat prevents sticking and simplifies cleanup.
- For extra flavor, sprinkle smoked paprika or cayenne pepper before baking.
Chef’s Secrets: Tips for Crispy Wedges
To achieve perfectly crispy sweet potato wedges, attention to detail is essential.
First, slicing the wedges to uniform thickness ensures even cooking and crispiness.
Tossing the wedges thoroughly in oil and spices creates a flavorful coating and prevents them from drying out.
Using parchment paper or a silicone mat avoids sticking and allows air to circulate.
Finally, baking at a high temperature (450°F/230°C) for the full time develops a golden crust while keeping the center soft and tender.
For an extra layer of flavor, lightly sprinkle a pinch of smoked paprika before baking — it enhances aroma and adds depth.
Serving Suggestions: Creative Ways to Enjoy
Crispy baked sweet potato wedges are versatile and can be served in many delicious ways.
Pair them with a creamy vegan ranch dip for a classic combination, or drizzle with tahini sauce and sprinkle fresh herbs for a Middle Eastern twist.
They work perfectly as a side for plant-based burgers, grilled vegetables, or salads.
For a heartier meal, serve with protein-rich toppings such as chickpeas or lentil salad.
These wedges also make a delightful snack for movie nights or game days, and their vibrant flavor makes them appealing for both adults and children.
Storage Tips: Keeping Wedges Fresh
While sweet potato wedges are best enjoyed fresh, you can store leftovers to enjoy later.
Allow them to cool completely, then place in an airtight container in the refrigerator for up to 2 days.
To restore their crispiness, reheat in an oven at 400°F (200°C) for 5–7 minutes rather than using a microwave, which can make them soggy.
The vegan ranch dip should be stored separately in a sealed container and kept refrigerated for up to 2 days.
This ensures both the dip and wedges retain their best texture and flavor.
Frequently Asked Questions
1. Can I make sweet potato wedges ahead of time?
Yes, you can prep the wedges ahead by slicing and seasoning them, then storing them in the fridge for up to 24 hours before baking. For best results, bake them fresh to maintain crispiness.
2. Can I use a different oil instead of avocado oil?
Absolutely — olive oil, sunflower oil, or grapeseed oil work well. Choose oils with a high smoke point for best results, and keep in mind that different oils may subtly change the flavor.
3. How can I make the wedges extra crispy?
Ensure wedges are cut evenly and spread apart on the baking tray. Baking at a high temperature and flipping halfway through ensures even crisping.
You can also lightly dust the wedges with cornstarch before seasoning for an extra crunch.
4. Is this recipe gluten-free and vegan?
Yes, this recipe is naturally gluten-free and vegan when using plant-based dip options such as coconut yogurt. It’s also a healthy snack option suitable for most dietary needs.
5. What can I serve instead of vegan ranch dip?
If you prefer an alternative, try hummus, guacamole, tahini sauce, or a simple garlic-yogurt dressing. Each offers a unique flavor that complements the natural sweetness of the wedges.
