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wedges in a small fry container on marble board with dip blurred in background

Crispy Baked Sweet Potato Wedges

Here I'll give you some simple tips and tricks to getting delicious baked sweet potatoes that are actually crispy!
4.67 from 9 votes
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Course: Side Dish
Cuisine: Western
Prep Time: 10 minutes
Cook Time: 40 minutes
Soaking Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings (click & slide): 4
Calories per serving: 298kcal
Author: Chris
Cost per serving: £1 / $1


  • Large Sheet Pan (or 2 if needed)
  • Large Zip Lock Bag (for coating)
  • Large Bowl (for soaking)
  • Sharp Knife & Chopping Board
  • Clean Tea Towel
  • Spatula/Turner


  • 2lb / 1kg small Sweet Potatoes, scrubbed if needed
  • 3 tbsp Olive Oil
  • 1 tbsp Cornstarch/Cornflour
  • 1 tsp Chipotle Powder (can sub Chilli Powder, spice level to preference)
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • Salt, to taste


  • Slice a sweet potato in half, then divide those halves into 2 or 3 wedges. You don't want massive wedges, skinnier ones will crisp up better. Repeat with all potatoes.
  • Place all your wedges into a bowl of cold water, give them a swish around with your hand and allow them to soak for at least 30mins, but the longer the better. This will pull out the starch from the potato and prevent them from going gloopy in the centre once baked.
  • Drain away water and thoroughly dry the wedges. If you have the time/patience I recommend doing this one by one to really ensure they dry. This is a crucial step - if the wedges are at all wet they will steam in the oven and come out soggy.
  • Place wedges in a large zip lock bag and add 1 tbsp cornstarch/cornflour. Zip the bag up and give it a mix around to completely and evenly coat the wedges. Shake out excess cornstarch/cornflour (should only be a very thin coating). Zip open then add 3 tbsp olive oil and 1 tsp chipotle (or chilli) powder, paprika and garlic powder. Give them another mix around and ensure they're evenly coated. Don't add salt at this point.
  • Evenly space them out on a large sheet pan (make sure it is greaseproof, or lightly oiled sprayed or lined with heavy duty foil - just so they don't stick to the tray). It's important they're spaced out and not touching otherwise they steam and go soggy. Use two trays if you have to.
  • Pop in the oven at 205C/400F for 40mins, or until soft through the centre and crispy on the outside. Ensure you take the tray out half way, flip the wedges and turn the tray around. All ovens are different and cooking times will depend on the size of your wedges so just be vigilant throughout.
  • Take out the oven and toss through a good pinch of salt. This will draw out the final bit of moisture. Enjoy with your favourite sandwich!

Quick Demo


a) Wedge Size - As mentioned in the method, skinner wedges will crisp up better. In all cases it's important you make sure the wedges are all uniformed size, just so they cook at an even rate.
b) Oven Tray - I rarely have an issue with these sticking, but sometimes when I use an older, more worn out tray they do stick a little. Just ensure your tray is greaseproof or lined with greaseproof paper.
c) Fresh Potatoes - Aim to get to get the freshest sweet potato you can find. Leave the soft one knocking about at the back of your cupboards for some mash a different day.
d) Calories - Based on sharing between 4 people:

Your Private Notes:


Nutrition Facts
Crispy Baked Sweet Potato Wedges
Amount Per Serving
Calories 298 Calories from Fat 93
% Daily Value*
Fat 10.33g16%
Saturated Fat 1.455g9%
Trans Fat 0.005g
Polyunsaturated Fat 1.146g
Monounsaturated Fat 7.402g
Sodium 126mg5%
Potassium 793mg23%
Carbohydrates 48.81g16%
Fiber 7.2g30%
Sugar 9.6g11%
Protein 3.84g8%
Vitamin A 32459IU649%
Vitamin C 5.6mg7%
Calcium 72mg7%
Iron 1.64mg9%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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