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Home Eat Snacks

Oven-Baked Sweet Potato Wedges

5 from 6 votes
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By: Sarah BondUpdated: Nov 04, 2021 12 Comments

This post contains affiliate links.

These Oven-Baked Sweet Potato Wedges are crispy on the outside, tender on the inside, and dipped in a roasted garlic mayo sauce.

A baking tray line with parchment paper and a layer of cooked oven-baked sweet potato wedges with garlic mayo sauce

These sweet potato wedges were first born years ago, back when I was doing my masters in the Netherlands. I was commuting for literally five hours a day, and the closest I came to a workout at that time was sprinting to catch various forms of public transportation.

I would often keep a stash of candies in my bag for “chocolate emergencies”. And in those days, so much as a strong cold breeze constituted a chocolate emergency. Alas, they were not the healthiest of times, so anytime I could easily make a switch to a healthier option, I did.

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 making oven roasted sweet potatoes into crispy, autumn-time yumminess.

A blue bowl filled with oven-baked sweet potato wedges and a small bowl of garlic mayo sauce

How to make crispy sweet potato fries

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 spices, then bake.

While our sweet potato wedges are 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 and the garlic has roasted, we’ll quickly whip together mayo and the garlic to make our sauce. The final result is going to be crunchy yet tender, sweet yet savory, hands-down-so-tasty sweet potato wedges that I think you’re really going to love!

A close up view detailing the textures and seasonings of oven-baked sweet potato wedges

Step 1: Soak the potatoes
First up, we’ll wash 3 medium sweet potatoes and cut them into wedges. I find that the easiest way to do this is to cut them in half, and then cut each half into 4 pieces lengthwise. From here, place the wedges in a large bowl of cold water for 30 minutes to an hour.

A clear glass bowl filled with water and soaking sweet potato wedges

Step 2: Shake and coat the wedges
Once the wedges have soaked for a good amount of time, drain the water and pat them dry. Place them in a large plastic baggie and add 1 tablespoon of cornstarch to the bag. Seal it shut and shake shake shake. The potatoes should be lightly, evenly coated, and you can add more cornstarch as necessary. Add 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of black pepper, and shake again to coat.

A Ziploc bag filled with sweet potato wedges and coated in olive oil and seasonings

Step 3: Prepare the garlic
Preheat the oven to 450°F (232°C). Remove the excess paper from a head of garlic, leaving the cloves intact. Cut just the top off of the head of garlic to expose the tops of the cloves. Place the head of garlic on a sheet of aluminum foil, then drizzle 1 tablespoon of oil into the exposed cloves. Wrap the head in foil, then throw it on the racks of your preheating oven.

Step 4: Bake the wedges
Place the wedges in a single layer on a parchment-lined baking sheet. Drizzle them with 2 tbsp of oil and bake for 15 minutes. Flip each wedge over, and then bake for another 15 minutes or until crispy.

The garlic should be roasting in the oven this whole time.

A baking sheet lined with parchment paper and a neat layer of sweet potato wedges

Step 4: Let the potatoes crisp
Turn off the oven and slightly prop open the door. Allow the fries to crisp for 10 more minutes.

A baking sheet lined with parchment paper and a neat layer of sweet potato wedges

Step 5: Mix the garlic and lemon juice
While the fries crisp up, combine 6 cloves of the roasted garlic with ½ cup of mayonnaise and 1 tsp lemon juice.

A clear glass bowl filled with mayo, roasted garlic, and lemon juice

Step 6: Garnish and serve
Finally, remove the fries from the oven, sprinkle with some flaky sea salt, and serve with roasted garlic mayo!

A blue bowl filled with oven-baked sweet potato wedges and a small bowl of garlic mayo sauce

How to Use an air fryer

Air Fryer People are passionate. If it can be air fried, it’s going in the air fryer, and I get it! It’s quick, easy, and tastes delish. Well, luckily enough, these can totally be air fried. The prep is a little bit different (like thin fry shapes vs. wedges) but it’s just as simple! Here is how it’s done.

A close up view detailing the textures and seasonings of oven-baked sweet potato wedges

More savory sweet potato recipes to try

The sweet potato meals and snacks definitely don’t stop here! Here are some more of my favorites.

  • Smashed Potato Smashers with Roasted Grapes
  • Sweet Potato and Black Bean Chili
  • Sweet Potato Smoothie
  • Vegetarian Sweet Potato Casserole with Pecan Crumble and Meringue
  • Whole Wheat Sweet Potato Cinnamon Rolls

Oven-Baked Sweet Potato Wedges

5 from 6 votes
Prep: 45 minutes
Cook: 55 minutes
Total: 1 hour 40 minutes
Author: Sarah Bond
Calories: 324kcal
Servings: 4 servings
Print Rate
These Oven-Baked Sweet Potato Wedges are crispy on the outside, tender on the inside, and dipped in a garlic mayo sauce. Autumn is calling, and these spiced wedges are answering.

Ingredients

Wedges

  • 3 medium sweet potatoes
  • 1 Tbsp cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp ground black pepper
  • 2 Tbsp oil 30 mL
  • Flaky sea salt

Sauce

  • 1 head garlic
  • 1 Tbsp oil 15 mL
  • ½ cup mayonnaise 120 g
  • 1 tsp lemon juice 5 mL

Instructions 

  • Soak: 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 for 30 minutes to an hour.
  • Shake: Drain and pat wedges dry. Place in a large plastic baggie. Add cornstarch to the bag, seal shut, and shake shake shake. Potatoes should be lightly, evenly coated in cornstarch (add more cornstarch as necessary). Add all seasonings and shake again to coat.
  • Roasted Garlic: Preheat oven to 450°F (232°C). Remove excess paper from the head of garlic, leaving the cloves intact. Cut just the top off of the head of garlic to expose the tops of the cloves. Place the head of garlic on a sheet of aluminum foil, then drizzle 1 Tbsp of oil into the exposed cloves. Wrap the head in foil, then throw it on the racks of your preheating oven.
  • Bake: Place wedges in a single layer on a parchment-lined baking sheet. Drizzle with oil. Bake for 15 minutes, flip each wedge over, then bake for another 15 minutes, or until crispy. Garlic should be roasting in the oven this whole time.
  • Cool: Turn off oven and slightly prop open the door. Allow fries to crisp for 10 more minutes.
  • Sauce: While fries crisp up, combine 6 cloves of the roasted garlic with mayonnaise and lemon juice.
  • Serve: Remove fries, sprinkle with flaky sea salt, and serve with roasted garlic mayo.

Nutrition Information

Serving: 1serving Calories: 324kcal (16%) Carbohydrates: 36.7g (12%) Protein: 2.4g (5%) Fat: 20.1g (31%) Saturated Fat: 2.8g (18%) Cholesterol: 8mg (3%) Sodium: 245mg (11%) Potassium: 53mg (2%) Fiber: 3.5g (15%) Sugar: 7.6g (8%) Calcium: 33mg (3%) Iron: 1mg (6%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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A baking tray filled with sweet potato wedges placed on a blue piece of poster board on the floor beside a dog

Rhubarb never met a sweet potato she didn’t like.

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  1. Karly says

    Posted on 11/22 at 5:21 pm

    So simple, so perfect. And that dipping sauce? I’d eat that by itself! These are perfect for our next burger night!

    Reply
    • Sarah says

      Posted on 11/26 at 2:00 pm

      Thanks, Karly!! 🙂

  2. Keith @ How's it Lookin? says

    Posted on 11/22 at 8:22 pm

    They look great. I never had sweet potato ones before, thanks for the idea

    Reply
    • Sarah says

      Posted on 11/26 at 2:01 pm

      Really? Oh you HAVE to try them!

  3. Maxine Wilson says

    Posted on 1/9 at 6:51 pm

    These look amazing! The best part is, they look so simple to make. I love sweet potatoes, and I love finding new ways to use them. I’ve make fries before, but they weren’t very flavorful. You add lots of great spices, and that sauce sounds so yummy. I think I’m going to have to give this a try!

    Reply
    • Sarah says

      Posted on 1/10 at 10:35 am

      Hi Maxine! Yea they’re definitely so simple to make, and you can totally change up the spices to suit your taste 🙂

  4. Setu says

    Posted on 1/29 at 1:40 am

    Great recipe!! Works well in air fryer / convection oven also5 stars

    Reply
    • Sarah says

      Posted on 1/30 at 6:58 am

      Thanks, Setu! I’ve been meaning to get an air fryer for a while. It sounds perfect for recipes like this. Thanks for letting us know! 😀

  5. Lea says

    Posted on 11/3 at 2:10 pm

    These sweet potato wedges look delicious!! I’ve pinned this. Thank you.

    Reply
  6. Robbie says

    Posted on 11/12 at 7:19 am

    Thanks for the tricks. My fries have always been soggy.
    Wish you would update your ideas for dinner tonight on the email. It has been the same for a long time!

    Reply
  7. Shaun says

    Posted on 1/2 at 2:35 pm

    What kind of oil are you using? Canola, vegetable, olive? Thank you!

    Reply
    • Sarah Bond says

      Posted on 1/2 at 4:22 pm

      Any neutral oil works well here! I typically use vegetable for high(ish) heat cooking like this.

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