Crispy Sweet Potato Wedges

Crispy sweet potato wedges with garlic avocado aioli bring together the perfect combination of textures and flavors for an irresistible snack or side dish. That coveted crunch factor—so elusive with sweet potatoes—becomes totally achievable with a few simple but crucial techniques that transform these nutritious spuds into something truly crave-worthy.

I discovered the soaking method by accident when I got distracted halfway through making dinner. Left with potatoes sitting in water, I figured I'd just continue and was shocked at how much crispier they turned out! Now it's my never-skip step for wedges that disappear from the plate in minutes.

Perfect Potato Picks

• Sweet potatoes with smooth, straight sides make cutting easier—look for uniform shapes without too many curves or bumps
• Medium-sized potatoes work best for wedges that cook evenly without burning
• Orange-fleshed varieties (often labeled "yams" in American stores) provide that perfect caramelized sweetness
• Peeled or unpeeled is your choice—peeled gives a more uniform texture while unpeeled adds rustic appeal and extra nutrition

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Crispy Creation Method

Strategic Slicing

Start by cutting your sweet potatoes in half lengthwise, then halve each piece again. Continue cutting until you have wedges about ¾-inch thick. Keeping them uniform ensures they cook at the same rate—nothing worse than some burnt wedges while others remain undercooked.

Secret Soaking

Submerge your cut wedges in cold water for at least an hour. This step sounds fussy but makes all the difference—it draws out excess starch from the potatoes which is what typically prevents them from crisping. The water will actually turn slightly cloudy as the starch releases.

Thorough Drying

After soaking, drain the wedges and pat them completely dry with paper towels. Any remaining moisture becomes the enemy of crispiness, so be thorough here. Once dry, toss them lightly with cornstarch, which creates an ultra-thin coating that absorbs remaining moisture during baking.

Flavor Foundation

Toss your wedges with olive oil and a blend of paprika, garlic powder, onion powder, chili powder, cayenne (adjust for your heat preference), and dried thyme. Stick with dried herbs rather than fresh—fresh herbs contain moisture that works against your crispy goals.

Preheated Perfection

Here's another game-changer: place your baking sheets in the oven while it preheats. When you arrange your seasoned wedges on the hot pans, they start sizzling immediately, creating that crucial initial sear. Space them well—overcrowding leads to steaming instead of crisping.

Post-Bake Seasoning

Only after the wedges emerge golden and crispy from the oven should you add salt. Adding salt before baking draws out moisture and sabotages crispiness. A sprinkle of flaky sea salt right when they're hot from the oven creates that perfect salty-sweet contrast.

Creamy Complement

While your wedges bake, combine ripe avocado, garlic, a touch of mayo, lemon juice, and fresh herbs in a small food processor or blender. Twenty seconds later, you've created the perfect creamy counterpoint to your crispy wedges—the cool, garlicky dip balances the sweet spiciness perfectly.

My neighbor stopped by once while these were in the oven and literally waited around for 20 minutes just to try them. She claimed she was "just dropping off mail" but kept finding reasons to linger as the smell filled the kitchen. When I finally offered her some, she took one bite and immediately asked for the recipe. Now she brings them to every potluck and takes full credit—but I know where she got that soaking trick!

Serving Suggestions

Serve these wedges straight from the oven while they're at their crispiest, with the avocado aioli in a separate bowl for dipping. They make a perfect accompaniment to grilled chicken or burgers, or serve them alongside other appetizers for game day spreads. For a complete vegetarian meal, pair them with a hearty salad or veggie burger.

Creative Variations

Try a sweet-spicy combination by adding a tablespoon of brown sugar or maple syrup to your seasoning mix. For a completely different flavor profile, go with curry powder, cumin, and a touch of cinnamon for Moroccan-inspired wedges. If you're not an avocado fan, the wedges pair beautifully with classic garlic aioli, sriracha mayo, or even a tangy yogurt-based dip.

Storage Solutions

These wedges are definitely best fresh from the oven, but if you have leftovers, store them in a paper bag rather than an airtight container—this helps preserve some crispiness by preventing condensation. Reheat in a hot oven (never microwave) for about 5 minutes to restore some crunch. The avocado aioli keeps for up to two days in the refrigerator with a piece of plastic wrap pressed directly onto its surface to prevent browning.

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Chef's Helpful Insights

• Cut against the grain of the sweet potato for wedges that hold together better
• If you're really short on time, even a 30-minute soak will make a noticeable difference
• A light spray of oil right before serving adds an extra touch of richness and shine

The first time I made these for my picky nephew, he looked at them suspiciously and claimed he "hated sweet potatoes." After watching everyone else enjoy them, he reluctantly tried one—and proceeded to eat seven more! Now when his family comes over, he asks if we're having "the orange fries" before he even takes his coat off. Sometimes the best way to convert vegetable skeptics is just to make them irresistibly crispy!

Frequently Asked Questions

→ Why do you soak the sweet potatoes before baking?

Soaking removes excess starch from the surface of the sweet potatoes, which helps them crisp up better in the oven. It's a key step for achieving that perfect texture.

→ Can I make these without cornstarch?

While cornstarch creates the crispiest exterior, you can skip it if necessary. Your wedges won't be quite as crunchy but will still taste delicious with the seasoning mix.

→ How do I keep the avocado aioli from turning brown?

The lemon juice helps prevent browning, but for storage, press plastic wrap directly onto the surface of the aioli and refrigerate. It's best used within 24 hours.

→ Can I make these ahead of time?

The wedges are best served fresh and hot from the oven. However, you can prep the sweet potatoes and make the aioli ahead of time, then bake the wedges just before serving.

→ Why add salt only at the end?

Adding salt before baking can draw out moisture, making it harder to get crispy wedges. Salting afterward gives you that perfect salty crunch without affecting the cooking process.

→ Can I make these in an air fryer?

Yes! Air fry at 380°F for about 15 minutes, shaking the basket halfway through. You might need to work in batches to avoid overcrowding.