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The Crispiest Baked Sweet Potato Wedges

By Chef Devan


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I’ll admit, getting sweet potato wedges crispy without deep frying them is tricky.

And sometimes deep frying in your kitchen (a.k.a the smell of the fryer) is just a no-go.

But what if I told you…

That there is a way.

A fool-proof, crispy-every-time method for baking these little sweet potato babies that’s easy and stress-free.

I won’t lie though, these are still not as crispy as the sweet potato fries you’ll find in a restaurant but they are still the crispiest baked wedges I’ve ever had.

The biggest win with this method is that you just have a tray or two for clean-up instead of a messy deep-fryer.

Plus, I absolutely love the slightly charred, blistered outside and the mashy interior of these wedges that are only achieved through baking them.

Crispy sweet potato wedges with spicy mayo on the side.

The Secret to Crispy Baked Sweet Potato Wedges

There are two factors that make a HUGE difference to the crispiness of sweet potato wedges.

  1. Firstly, you must never overcrowd the pan. When you pile a pan full of vegetables (or anything for that matter) and overcrowd it, you prevent airflow in the oven and end up steaming instead of roasting. It’s better to make two trays instead of one big tray of wedges in order to allow proper airflow.
  2. Secondly, cornstarch.  When you dust the wedges in cornstarch this dries out the edges and results in an extra crispy exterior. Using regular flour instead of cornstarch will not work as well although arrowroot and potato starch comes pretty close. I also experimented with adding a little baking powder to these which ended up tasting too bitter and I don’t recommend this.
Raw wedges dredged in cornstarch in a bowl.

Time and Temperature are Key

After many trials, I’ve nailed the perfect time and temperature for my little European oven.

Keep in mind that every oven is a little different so you’ll want to watch these like a hawk especially for the first time making these.

You’re looking for crispy outsides, and mashy interiors but without too much char. Note that they burn quite quickly near the end.

*My golden time and temperature: 210°C/ 410°F for 20 minutes, then flip and 15-20 minutes on the other side.*

How to Cut Perfect Sweet Potato Wedges

Another crucial factor to the success of these wedges is cutting them the right way.

The actual size of the wedges can vary a little as long as they are all the same size. Try your best to cut even wedges because this will help them to cook at the same time.

My sweet potatoes were small to medium size and weighed about 600g total.

Here’s how I cut my wedges, but keep in mind that larger sweet potatoes or yams will take longer to bake.

  1. Cut the sweet potato in half first.
  2. Cut the sweet potato halves into 3 pieces if they’re large and 2 pieces if they’re small. But don’t overcomplicate it either, just try your best to keep them all the same size.
The sweet potato wedges on a cutting board.

Don’t Forget the Spicy Mayo

I think sweet potato fries with spicy mayo are a necessary obligation here. Then again, I do put spicy mayo on everything…(Caroline thinks they’re the best on their own).

Go here for my spicy mayo recipe.

Hi I’m Devan and I’m Addicted to Spicy Mayo
More often than not, there's an emergency bowl of spicy mayo sitting in our fridge. Throw it on fried rice, dip your fried chicken in it and sauce up those left-over vegetables with this easy but super tasty sauce.
Check out this recipe
Spicy mayo in a small mason jar with a spoon.

Will this Recipe Work in an Airfyer?

I’m 99% certain that these will work beautifully in an air fryer but unfortunately, I don’t have one to test it out.

If you’re willing to experiment a little bit I’m sure you’ll get great results and if you do, please share this in the comments!

Crispy sweet potato fries with spicy mayo in the background.

Tips for the Best Sweet Potato Wedges

Here’s the summary of my tips for the best wedges:

  • Use cornstarch to help dry out and crisp up your wedges.
  • Time and temperature are very important and be sure to keep an eye on them near the end of baking as they’ll burn really easily.
  • Don’t overcrowd the pan, otherwise, you’ll get soggy fries.
  • Try your best to cut the wedges in a similar size.
  • Season the wedges with salt at the end instead of before.
  • You must not forget to serve them with this spicy mayo!
Crispy sweet potato wedges with spicy mayo in the background.
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5 from 1 vote

No-Fry Crispy Sweet Potato Wedges

The secret to oven-baked sweet potato wedges. Crispy on the outside and mashy on the inside and preferably dunked in spicy mayo.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2
Calories 538kcal
Cost $4/3€


  • 600 g raw sweet potatoes (2-3 medium sweet potatoes)
  • 60 g peanut oil (or any high smoke point oil)(3 tbsp)
  • 8 g cornstarch (3 tsp)
  • salt to taste
  • 1 spicy mayo recipe


  • Set oven to 210°C/410°F with convection.
  • Wash and peel the sweet potatoes.
    Cut the sweet potato in half first. Then cut the halfs into 3 pieces if they're large and 2 pieces if they're small.
    But don't overcomplicate it either, just try your best to keep them all the same size.
    The sweet potato wedges on a cutting board.
  • Add the cornstarch and toss well.
    Cornstarch dusted sweet potato fries.
  • Get 1-2 baking trays and line them with parchment paper. Add the oil and it spread across the two trays.
    The oiled baking tray with parchment paper.
  • Line up the dusted sweet potato fries across the two trays.
    The dusted sweet potato wedges on a tray.
  • Roast the sweet potatoes in the oven for 20 minutes.
    Then turn each wedge over on the tray and put back in the oven until nicely coloured and crispy. Approx. 15-20 minutes more.
    The roasted sweet potato wedges on a tray.
  • Season the wedges generously with salt and serve right away!
    Crispy baked sweet potato wedges with one wedge dipped in spicy mayo.


Be careful not to burn yourself when removing the trays from the oven because of the hot oil. 
Serve right away as the crispiness does not last long.


Calories: 538kcal | Carbohydrates: 64g | Protein: 5g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Sodium: 165mg | Potassium: 1011mg | Fiber: 9g | Sugar: 13g | Vitamin A: 42561IU | Vitamin C: 7mg | Calcium: 90mg | Iron: 2mg
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About Chef Devan

With exceptional talent and passion for gastronomy, Chef Devan has over 15 years of experience across the culinary world, bringing a wealth of experience to the table, even from Michelin-starred restaurants. He's here to help you captivate the senses and delight everyone with easy recipes you could cook at home. Learn more about Braised and Deglazed's Editorial Process.

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