Crispy Baked Sweet Potato Wedges
These crispy baked sweet potato wedges are a healthy, flavor-packed snack or side dish. Made with fresh sweet potatoes, aromatic herbs, and wholesome spices, they’re oven-baked for golden perfection without deep frying. Perfect for everyday cooking, meal prep, or gatherings. Pair them with vegan ranch for a deliciously satisfying treat.
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.
