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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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