Crispy, golden, and downright addictive—without the deep fryer!

These oven-baked sweet potato wedges are everything you crave in a fry: crispy on the outside, fluffy on the inside, and loaded with smoky, savory flavor.

The secret? A simple soaking trick and just the right blend of seasonings.
Pair them with creamy roasted garlic mayo, and you’ve got a snack (or side dish) that’s impossible to resist.

Whether you’re looking for a healthier alternative to fries or the perfect crowd-pleasing appetizer, this recipe is a must-try.
Let’s make some magic in the kitchen!

For the Wedges

Sweet Potatoes – The star of the dish! You’ll need 3 medium sweet potatoes for a hearty serving.
Cornstarch – Helps achieve that crispy, golden exterior while keeping the inside soft.
Smoked Paprika – Adds a smoky, rich flavor to the wedges.
Garlic Powder – For a savory, aromatic kick.
Onion Powder – Complements the garlic and adds extra depth.
Black Pepper – Just a pinch for a mild peppery bite.
Oil – To help the wedges crisp up in the oven. You’ll need 2 tablespoons.
Flaky Sea Salt – Sprinkle on top for a perfect finishing touch.

For the Roasted Garlic Mayo

Garlic – Roasting the garlic brings out a sweet, mellow flavor that pairs perfectly with mayo.
Olive Oil – Drizzle over the garlic before roasting to bring out its rich flavors.
Mayonnaise – Creamy base for the sauce that balances out the garlic.
Lemon Juice – A touch of acidity to brighten the mayo and bring all the flavors together.

Crispy Oven-Baked Sweet Potato Wedges

Crispy, golden perfection—without the fryer! These oven-baked sweet potato wedges are ultra-crispy on the outside, soft and fluffy on the inside, and packed with smoky, garlicky flavor. The secret?

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Course: Side Dish

Cuisine: American

Keyword: Crispy Oven-Baked Sweet Potato Wedges

Prep Time: 45

Cook Time: 55

Total Time: 1 40

Servings: servings

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Ingredients

For the 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, to taste

For the Roasted Garlic Mayo:

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

Instructions

1. Soak the Wedges

Wash and cut the sweet potatoes into wedges (cut in half, then slice each half into four pieces lengthwise). Soak them in a bowl of cold water for at least 30 minutes, or up to an hour. This helps remove excess starch for extra crispiness.

2. Coat with Seasoning

Drain and pat the wedges dry. Place them in a large resealable bag, add the cornstarch, and shake until evenly coated. Add the smoked paprika, garlic powder, onion powder, and black pepper, then shake again to distribute the seasonings.

3. Roast the Garlic

Preheat your oven to 450°F (232°C). Remove excess paper from the garlic head, keeping the cloves intact. Slice off the top to expose the cloves, drizzle with 1 Tbsp of oil, wrap in foil, and place it in the oven. Let it roast while the wedges bake.

4. Bake the Wedges

Line a baking sheet with parchment paper. Arrange the wedges in a single layer and drizzle with oil. Bake for 15 minutes, flip each wedge, and bake for another 15 minutes until golden and crispy.

5. Let Them Crisp

Turn off the oven, slightly prop the door open, and let the wedges sit for 10 more minutes to maximize crispiness.

6. Make the Garlic Mayo

Squeeze 6 roasted garlic cloves into a bowl, then mix with mayonnaise and lemon juice. Stir until smooth.

7. Serve & Enjoy

Sprinkle the hot wedges with flaky sea salt and serve with the roasted garlic mayo for dipping.

Nutrition

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Do I really need to soak the sweet potatoes?
Yes, soaking sweet potato wedges for about 30 minutes helps remove excess starch, giving you that perfect crispy exterior. It’s totally worth it for extra crunch!
Can I prep the wedges ahead of time?
Absolutely! You can cut and soak your sweet potato wedges up to 2 days in advance. Just keep them submerged in water in the fridge until you’re ready to cook. Easy peasy!
What if I don’t have cornstarch?
No worries! You can swap cornstarch with potato starch or even arrowroot powder. They all help achieve that crispy crunch we’re going for.
How do I keep the wedges from sticking to the baking sheet?
To avoid sticking, line your baking sheet with parchment paper or use a silicone mat. It ensures the wedges stay golden and don’t cling to the pan.
Can I use a different oil for the wedges?
Yes, you can! While olive oil works great, you can also use vegetable oil, canola oil, or avocado oil. Just make sure it has a high smoke point for crispy perfection.