Sweet Potato Wedges (Oven)

Tray of grilled sweet potato wedges sprinkled with seasoning, served with a bowl of creamy white dipping sauce and a spoon.

4.93 from 28 ratings

Sweet Potato Wedges (Oven)

These oven-baked sweet potato wedges are crispy outside, soft inside, and served with roasted garlic mayo. A healthier, 5-star side dish that's totally dip-worthy!

Prep Time45

Cook Time55

Total Time1 40

Course: Side Dishes, Snacks

Cuisine: American

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose, Vegan, Vegetarian

Keyword: baked sweet potato fries, crispy sweet potato, potato wedges, sweet potato fries without deep frying, sweet potato wedges

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Occasion: 4th of July, Birthdays, Christmas, Game Day, Halloween, Thanksgiving

Time: 60 minutes or more

Servings: servings

Author: Sarah Bond

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 3 medium sweet potatoes and cut them into wedges (cut in half, then cut each half into 4 pieces, lengthwise). Place the 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 1 Tbsp cornstarch to the bag, seal it shut, and shake, shake, shake. The potatoes should be lightly and evenly coated in cornstarch (add more cornstarch as necessary). Add 1 tsp smoked paprika, 1 tsp garlic powder, ½ tsp onion powder, and ¼ tsp ground black pepper and shake again to coat.
Roasted Garlic: Preheat oven to 450°F (232°C). Remove excess paper from 1 head garlic, leaving the cloves intact. Cut just the top off the garlic head to expose the tops of the cloves. Place the head of garlic on a sheet of aluminum foil, then drizzle 1 Tbsp 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 2 Tbsp oil. Bake for 15 minutes, flip each wedge over, and bake for another 15 minutes until crispy. The garlic should be roasting in the oven this whole time.
Cool: Turn off the oven and slightly prop open the door. Allow the fries to crisp for 10 more minutes.
Sauce: While fries crisp up, combine cloves of the roasted garlic with ½ cup mayonnaise and 1 tsp lemon juice (I usually start with half of the head then taste and adjust).
Serve: Remove fries, sprinkle with flaky sea salt, and serve with roasted garlic mayo.

Notes

Leftovers: Sweet potato wedges are best eaten fresh, but leftovers keep in an airtight container in the fridge for up to 4 days.

To reheat and restore crispiness, put them back in a 400°F oven or air fryer for 5 to 8 minutes. The microwave reheats them quickly but leaves them soft, so skip it if texture matters to you.

Store the roasted garlic mayo separately in a sealed container in the fridge for up to one week.

Air Fryer Instructions: Prep the wedges exactly the same way: soak, dry, cornstarch coat, season, then air fry at 400°F (204°C) for 12 to 15 minutes, shaking the basket halfway through. The one thing to watch: don't overcrowd the basket. Air fryer sweet potato wedges need space around each piece to crisp up properly. Cook in batches if needed.

Nutrition