Oven-Baked Sweet Potato Wedges
These Oven-Baked Sweet Potato Wedges are crispy on the outside, tender on the inside, and dipped in an herby garlic yogurt sauce.
I’ve mentioned in a recent post how now that I’m commuting for literally five hours a day, the closest I come to a workout is sprinting to catch various forms of public transportation. But did I also mention that I keep a stash of candies in my bag for “chocolate emergencies” (i.e. times of dire chocolate necessity)? And that these days, so much as a strong cold breeze constitutes a chocolate emergency? Alas, these are not the healthiest of times, so when I can easily make a switch to a healthier option, I may as well just do it.
Enter baked sweet potato wedges. These are seriously a powerhouse potato. Though they have about the same about of carbs as white potatoes, they have more fiber, twice the vitamin C, and WAY more vitamin A. Hubba hubba!
And if there’s one thing I love more than talking about how darn healthy sweet potatoes are, it’s eating them. So today we’re oven-baking sweet potatoes into crispy, autumn-time yumminess. Right off the bat, we’re going to soak the sweet potatoes in cold water for a little bit. This draws out a lot of extra starches, which will help make them super crispy. We’ll then lightly coat them in cornstarch for added crunch, dust them with paprika and cinnamon (because you know we’re all about cinnamon this week), then bake.
While that’s baking, we’re also going to be roasting a head of garlic to go in our dipping sauce (because what are potato wedges without a good dip?) If you haven’t roasted garlic before, you need to hop on this train stat. Roasting garlic transforms it from a tangy flavor to, well, one of the best flavors in the world (to put it lightly).
Once the sweet potatoes have cooked at the garlic has roasted, we’ll quickly whip together Greek yogurt, rosemary, and the garlic to make our sauce. The final result is going to be a crunchy yet tender, sweet yet savory, hands-down-so-tasty side dish that I think you’re really going to love!
Oven-Baked Sweet Potato Wedges
- 2 large sweet potatoes
- 1 Tbsp cornstarch
- ½ tsp paprika
- ½ tsp cinnamon
- 3 Tbsp Tbsp oil* 30 to 45 mL
- ¼ tsp salt
- 1 head of garlic
- 1 Tbsp olive oil 15 mL
- 1 cup plain Greek yogurt 285 g, or dairy-free alternative
- 2 Tbsp chopped rosemary
- Salt and pepper to taste
- Wash sweet potatoes, then cut into wedges (cut in half, then cut each half into 4 pieces, lengthwise). Places wedges in a large bowl of cold water and set in the fridge for 30 minutes to an hour (or longer if you’ve got places to be).
- Remove wedges from water and pat dry. Add 1 Tbsp of cornstarch to a plastic bag and toss in the sweet potatoes. Blow some air into the bag and shake shake shake. Potatoes should be lightly, evenly coated in cornstarch (add more cornstarch as necessary).
- Add paprika and cinnamon and shake again until evenly coated.
- Lay potatoes on a parchment paper-lined baking sheet and drizzle with oil. Toss the potatoes around to evenly coat each with oil, then arrange fries skin-side down so that none are touching and each has plenty of room to let out moisture (you may need to use 2 pans).
- Trim just the top off of your head of garlic and remove any papery pieces that are loose. Drizzle olive oil over garlic so that it sinks into the exposed cloves, then wrap in aluminum foil.
- Cook sweet potato wedges and garlic at 425 degrees F (232 C) for 40 minutes, or until fries are crispy and lightly browned. Rotate pans halfway through the cooking process if using 2 pans.
- Turn off oven and slightly prop open the door. Allow fries to crisp for 15 more minutes.
- While fries crisp up, combine 5 cloves of the roast garlic, yogurt, rosemary, salt, and pepper.
- Remove fries, sprinkle with salt, and serve with yogurt sauce.
Helpful products for these Sweet Potato Wedges
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Hi, I’m Sarah!
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