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Ingredients 0/10
Why You'll Keep Making This
These wedges offer the perfect balance of crispy edges and soft, sweet centers. They are a healthier alternative to regular fries and packed with vitamins. Plus, their natural sweetness makes them delicious on their own or with dips.
Better Cooking Tips
- Soak the cut wedges in cold water for at least 30 minutes to remove excess starch and help them crisp up better.
- Use a high smoke point oil, like avocado or vegetable oil, to get a nice golden crust.
- Arrange wedges in a single layer on the baking sheet to avoid steaming and ensure even crispiness.
- Use a high smoke point oil, like avocado or vegetable oil, to get a nice golden crust.
- Arrange wedges in a single layer on the baking sheet to avoid steaming and ensure even crispiness.
Directions
Gently heat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, mix together chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and a pinch of cayenne pepper. Cut each sweet potato in half lengthwise, then slice each half into three wedges. Toss the wedges in a large bowl with a drizzle of olive oil until they’re all nicely coated. Sprinkle the spice mix over the potatoes and use your hands or a spatula to make sure every wedge is covered evenly. Spread them out on the baking sheet in a single layer. Pop them in the oven and bake for about 25 minutes, or until you can easily pierce the thickest part with a fork and they’re crispy on the outside.
Serving Tips
They pair wonderfully with garlic aioli, spicy ketchup, or a tangy yogurt dip. Serve alongside grilled meats, burgers, or a fresh salad to make a complete meal. They also work well as a tasty snack on their own.
Proper Storage Tips
Store leftover wedges in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy instead of using the microwave. Avoid storing them for too long as they can become soggy.
100
people cooked this recipe
