These Crispy Oven Baked Sweet Potato Wedges are crispy on the outside and soft on the inside. I love to make these Crispy Oven Baked Sweet Potato Wedges as a side for any meal. Pair them with this delectable Eggless Dill Dip Mayonnaise and you’ll have a hit on your hands!
How to make Crispy Oven Baked Sweet Potato Wedges
While you may look at the prep time and think, yikes, 40 minutes? Don’t fret, most of that is waiting! Wash the sweet potatoes well – I typically do not peel the sweet potatoes before cutting them into wedges, though this is entirely personal preference! The advantage of keeping the potato peel on would be it’s added fibre. That said, if you are preparing this for baby led feeding, I would recommend peeling the potatoes in the preparation.
Cut the sweet potatoes into wedges by first cutting the sweet potato in half to make the wedges shorter and to give you a flat base to set each half of the sweet potato on the cutting board. Once each half of the sweet potato is stable on the cutting board, slice from top to bottom, in half, then cut that in half. Continue until you have the desired wedge size. In all honesty, the shape doesn’t really matter so long as the pieces are similar in size.
Place the sweet potato wedges in a bowl and fill it with cold water so that all of the sweet potato wedges are immersed in water. Place the bowl in the refrigerator and wait at least 30 minutes.
Drain the sweet potato wedges and place them on a clean tea towel so that the wedges fully dry out. This is the key to getting crispy wedges!
Once the wedges have had time to dry out, I leave mine for about 30 minutes, put them in a dry bowl and drizzle safflower oil to coat the wedges. Stir and then add the desired amount of salt (not too much though! The salt helps soften the potato so we don’t want to add too much salt that the potatoes don’t crisp up.)
Bake in a preheated 375-degree Fahrenheit oven for 20 minutes. Remove the pan from the oven and flip the wedges, before returning to the oven and bump up the heat to 425. Bake for another 20 minutes or until the sweet potato wedges start to darken and crisp up.
While still hot, sprinkle salt over the wedges. Let cool to the desired temperature and serve alone or with Eggless Dill Dip Mayonnaise.
Crispy and soft, sweet and salty! Crispy Oven Baked Sweet Potato Wedges are a great side addition to any meal, or serve as the main event!
Crispy Oven Baked Sweet Potato Wedges
Ingredients
- 2 medium sweet potatoes
- 2 tbsp safflower oil
- 1 tsp salt
Instructions
- Slice sweet potatoes into wedges of equal size.
- Place wedges into a bowl and cover with cold water. Let sit on counter or place in refrigerator for 30 minutes.
- Drain water and place sweet potato wedges on a clean, dry tea towel. Let the wedges dry for approx. 30 minutes. To speed up the process, tab the sweet potato with the tea towel to remove excess moisture.
- Put the dry sweet potato wedges in a dry bowl and add safflower oil and salt. Mix to coat wedges.
- Place wedges on baking sheet, making sure not to over crowd the pan – each pieces should have one side fully on the pan.
- Preheat the oven to 375 degrees Fahrenheit and bake sweet potato wedges for 20 minutes. Remove from oven, flip each wedge, place pan back in oven and increase heat to 425 degrees Fahrenheit. Bake for 20 minutes or until wedges start to darken in colour and get crispy. Time will depend on sizes of wedges. Decrease time for thinner wedges.
- Serve hot!
