Looking for a delicious side dish to go with anything from hamburgers and pulled pork sandwiches to accents in a quinoa bowl or with your favorite baked chicken or salmon? I’ve recently fallen in love with these perfectly seasoned Baked Sweet Potato Wedges. When they are nice and warm, fresh out of the oven with just a hint of char on them…forget it. I could eat the whole pan.
I feel like I talk about it all the time, but dang, smoked paprika just really elevates simple recipes. The mixture of spices on these Baked Sweet Potato Wedges wouldn’t be the same without the hint of smokiness from the smoked paprika. The cornstarch is also another vital ingredient that adds a hint of crispness to the roasted wedges. Don’t get me wrong. These aren’t going to be crisp like a french fry, but you will see why the cornstarch is important after you taste them.
Find a reason to make these this week, whether it’s a side for dinner or just something you want to make for yourself at lunchtime…I do that sometimes and slice up some avocado and feta cheese to eat with it–simple and delicious. I mean, with all the nutrients in a sweet potato, we are doing our body a favor when we eat these. 🙂
More Recipes for Sweet Potato Lovers
- Sweet Potato Quinoa Bowls
- Sheet Pan Kielbasa with Sweet Potatoes and Brussel Sprouts
- Sausage and Sweet Potato Tortellini Soup
- Instant Pot Lentils with Chicken and Sweet Potato
- Spicy and Sweet Potato and Black Bean Soup
- Kielbasa and Roasted Vegetables
Step-by-step Photos for How to Make Baked Sweet Potato Wedges
Tips for How to Make Baked Sweet Potato Wedges
- Make sure to line the baking sheet with parchment paper. It’s the best way to guarantee they won’t stick to the baking sheet.
- If you only cut up two sweet potatoes, use 3/4 tsp salt instead of 1 tsp.
- Depending on how many sweet potatoes you use, you may need to bake them in two batches. Make sure to space the wedges about 1/4 inch apart. You don’t want them stacked on each other because they will not bake evenly if you do so.
- I like to use a fork to flip the wedges over. It’s easier than using a spatula.
- Put the wedges under the broiler for a minute after they have finished cooking to brown them a little more.
- 2-3 medium-sized sweet potatoes, halved and then wedged into ⅓-inch pieces
- ¼ cup canola oil
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt (3/4 tsp if you only use 2 sweet potatoes)
- pinch of ground pepper
- 1½ tbsp cornstarch
- Preheat oven to 425 degrees.
- Line a large baking sheet with parchment paper. (This is the best way to guarantee they won't stick.)
- In a large mixing bowl combine the cut wedges and all the other ingredients.
- Mix well until each wedge is evenly coated with oil and spices.
- Next, place each wedge down in rows on the baking sheet, trying to keep them about ¼-inch apart. You may need to bake them in two batches.
- Bake the wedges for 12 minutes, and then carefully flip all of them over. I use a fork to do this. Return to the oven and bake for 15 more minutes.
- If desired, you can put them under the broiler for a minute after they are finished cooking if you would like a little more browning.
- Serve while hot/warm and Enjoy!
Oven-Baked Potato Recipes