Baked Sweet Potato Wedges
These oven-baked sweet potato wedges are crispy on the outside, tender on the inside, and full of flavor. Tossed in herbs and spices, they’re a nutritious, fiber-rich side or snack that pairs perfectly with a creamy vegan dip. Quick to prepare and naturally plant-based, they’re ideal for weeknight meals or meal prep.
Equipment
- 2 baking sheets
- Parchment Paper
- 1 large mixing bowl
- 1 small bowl
- Knife and cutting board
- spatula or tongs
Ingredients
- 3 medium sweet potatoes
- ⅓ cup avocado oil
- 1 tbsp fresh thyme
- 1 tsp sea salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground black pepper
- ¼ tsp chili flakes
- ½ cup vegan ranch dip optional
For Vegan Ranch Dip (Optional):
- ½ cup coconut yogurt
- 1 tsp apple cider vinegar
- ½ tsp dried dill
- ¼ tsp onion powder
- ¼ tsp sea salt
- ¼ tsp paprika
- Pinch of black pepper
Instructions
- Preheat and Prepare the Oven: Start by preheating your oven to 450°F (230°C). Line two baking sheets with parchment paper to prevent sticking and ensure even roasting. Properly preheating the oven is essential for achieving those perfectly crispy edges while keeping the centers soft and tender.
- Wash and Peel Sweet Potatoes: Wash your sweet potatoes thoroughly under running water to remove any dirt. Peel them if you prefer a smoother texture, or leave the skin on for extra fiber and a rustic appearance. Pat them dry with a kitchen towel—this will help them crisp better in the oven.
- Slice Sweet Potatoes Into Wedges: Cut each sweet potato in half lengthwise, creating two long pieces. Then, slice each half into quarters lengthwise again, so you have uniform wedges. Aim for wedges about ½ inch thick at the narrow ends. Consistent sizing ensures even cooking, preventing some pieces from burning while others remain undercooked.
- Mix Oil and Seasonings: In a small bowl, combine 1/3 cup avocado oil, 1 tablespoon fresh thyme, 1 teaspoon sea salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, and ¼ teaspoon chili flakes. Whisk or stir thoroughly so all the spices are evenly distributed. This flavorful mixture will coat every wedge, infusing them with aroma and taste.
- Coat the Sweet Potato Wedges: Place the cut wedges into a large mixing bowl. Pour the seasoned oil mixture over the wedges. Using your hands or a spatula, toss gently but thoroughly until each wedge is evenly coated. Take care not to overcrowd the bowl so that the seasoning covers every piece for maximum flavor.
- Arrange Wedges on Baking Sheets: Transfer the coated wedges to the prepared baking sheets. Space them out so that no pieces touch each other. Proper spacing allows hot air to circulate around the wedges, which is crucial for crispiness. Overcrowding the pan will cause them to steam instead of roast.
- First Roasting Stage: Place the baking sheets in the preheated oven and roast for 20 minutes. This first stage begins caramelizing the natural sugars in the sweet potatoes, creating a slightly golden crust. Avoid opening the oven frequently, as this can lower the temperature and affect crispiness.
- Flip and Roast Again: After 20 minutes, carefully remove the baking sheets using oven mitts. Flip each wedge using a spatula or tongs, ensuring all sides get exposed to heat. Return the wedges to the oven and roast for an additional 15 minutes, or until they achieve a deep golden-brown color and crisp edges.
- Prepare the Vegan Ranch Dip (Optional): While the wedges roast, prepare a creamy vegan ranch dip. In a small bowl, combine ½ cup coconut yogurt, 1 teaspoon apple cider vinegar, ½ teaspoon dried dill, ¼ teaspoon onion powder, ¼ teaspoon sea salt, ¼ teaspoon paprika, and a pinch of black pepper. Mix thoroughly until smooth. This tangy dip pairs perfectly with the sweet, crispy wedges.
- Plate and Serve: Once the wedges are done roasting, remove them from the oven and let them cool for 2–3 minutes. Transfer to a serving bowl or platter. Serve hot alongside the vegan ranch dip or enjoy them on their own. For best results, serve immediately—these wedges are most flavorful and crisp right out of the oven.
Notes
- For extra crispiness, make sure the sweet potato wedges are cut evenly, about ½ inch thick at the narrow ends.
- Patting the wedges dry after washing helps them roast rather than steam.
- Don’t overcrowd the baking sheet—space is key for golden, crispy edges.
- Adjust spices according to your taste; smoked paprika or cumin adds a delicious twist.
- Serve immediately for the best texture, as the wedges soften slightly if left to sit too long.
