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Sweet Potato Wedges with Garlic Avocado Aioli are everything you want in a side dish: crispy on the outside, soft and caramelized inside, and tossed with just the right balance of sweet and spicy flavors. Whether you’re looking for the perfect snack, appetizer, or side for dinner, this sweet potato wedges recipe will win you over at first bite.
After plenty of trial and error, I finally cracked the code to get truly crispy sweet potato wedges without deep frying. The secret is in a few simple steps that give you that irresistible crunch while keeping the insides tender and fluffy. And when you pair them with a smooth, garlicky avocado dip? These wedges become completely irresistible. Forget regular potato wedges, crispy sweet potato wedges are here to steal the spotlight!
What Makes This Recipe Work
These Sweet Potato Wedges are crisp on the outside, soft inside, and full of sweet, caramelized flavor. This sweet potato wedges recipe is simple to follow and gives you that perfect balance of crunch and tenderness every time.
The creamy garlic avocado dip takes each crispy sweet potato wedge to the next level. It’s a side dish or snack that’s easy, flavorful, and always a crowd-pleaser.
What Goes Into Sweet Potatoes
Making crispy Sweet Potato Wedges is easy when you start with the right ingredients. A mix of pantry spices and a creamy dip brings everything together for a side dish that’s bold, flavorful, and seriously addictive.
- Sweet Potatoes: The star of the recipe, cut into thick wedges so they caramelize beautifully while staying soft inside.
- Cornstarch: A simple trick for extra crunch; it lightly coats the wedges to help them bake up crispy.
- Paprika and Garlic Powder: This seasoning duo adds smoky depth and a savory kick that pairs perfectly with the sweet potatoes.
- Avocado: Blended into a smooth garlic aioli, it creates the ultimate dip for dunking each crispy wedge.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Sweet Potatoes
- Soak the Potatoes: Place the sweet potato wedges in a large bowl of cold water and let them soak for about an hour to help remove excess starch.
- Preheat the Oven: Set your oven to 450°F (230°C) and grease two baking sheets with oil or cooking spray. Place the trays in the oven to preheat.
- Dry the Wedges: Drain the sweet potatoes and pat them thoroughly dry with paper towels to remove as much moisture as possible.
- Coat with Cornstarch: Add cornstarch to a zip-lock bag, toss in the wedges, and shake until they are evenly coated.
- Season the Wedges: Transfer the coated wedges to a bowl, drizzle with olive oil and the seasoning mix, and toss well to coat.
- Arrange on Trays: Carefully remove the hot trays from the oven and spread the wedges in a single layer, leaving at least ½ inch between each one.
- Bake Until Crisp: Bake for 15–20 minutes, flip the wedges, then return them to the oven for another 5–10 minutes until golden and tender-crisp.
- Make the Aioli: Blend avocado, mayonnaise, garlic, and lemon juice until smooth, then season with salt. Serve the wedges hot with the avocado garlic dip.
Sweet Potato Wedges go with just about anything. Try them with a Beef and Pumpkin Shepherd’s Pie for a hearty pairing, or lighten things up with a Grilled Chili Lime Chicken Fajita Salad. For something cozy, add a bowl of Creamy Pumpkin and Spinach Soup with Crispy Bacon on the side.
Recipe FAQ’s
Soaking them in cold water, coating with cornstarch, and baking on preheated trays gives the best crispiness without frying.
Yes, the skin adds texture and extra nutrients. Just scrub the potatoes well before cutting into wedges.
Not necessarily. They cook in about 25–30 minutes at high heat, but size and thickness can change the timing.
Crispy Sweet Potato Wedges with Garlic Avocado Aioli
Ingredients
SWEET POTATO WEDGES:
- 2 large sweet potatoes scrubbed and cut lengthwise into wedges
- 1-2 tablespoons corn starch or cornflour
- 2 tablespoon olive oil
SEASONING:
- 2 teaspoons sweet paprika
- 2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon red chilli powder optional
- 2 teaspoons dried thyme
- 1 pinch sea salt to taste
AVOCADO GARLIC AIOLI:
- 1 large avocado
- 2 tablespoons whole egg mayonnaise
- 1 clove garlic minced
- 2 teaspoons lemon juice fresh squeezed
- 1 pinch sea salt to taste
Instructions
SWEET POTATO WEDGES:
- Arrange oven racks to the upper level of your oven.
- Place sweet potatoes in a large bowl and cover with cold water. Allow them to soak for just over 1 hour.
- When ready to bake, preheat oven to 450°F (230°C). Lighlty grease 2 baking sheets with nonstick cooking oil spray or brushed with oil. Place baking sheets into the oven to preheat.
- Drain wedges and pat dry with paper towels as much as you can to get as much moisture out as possible.
- Spoon corn starch into a large zip-lock (or plastic) bag. Add the wedges; seal the bag with air in it and shake vigorously to evenly coat.
- Using tongs, transfer coated wedges into a large bowl, shaking off the excess starch. Drizzle wedges with the oil and seasonings (DO NOT ADD SALT). Toss well to evenly coat.
- Carefully remove pre-heated oven trays from the oven and arrange wedges in a single layer with plenty of space between them (at least 1/2-inch or 1cm gaps).
- Bake for 15-20 minutes. Remove trays from the oven and test wedges with a fork. If they are just tender; flip them into a single layer again with plenty of space between them. Return wedges to the oven and bake for a further 5-10 minutes, until tender-crisp.
- Turn oven heat off oven and leave oven door ajar allowing the wedges to dry out slightly and crisp up in the oven for about 5 minutes extra before serving. Prepare your Aioli dip.
AVOCADO AIOLI:
- Combine the avocado, mayonnaise, garlic and lemon juice in a magic bullet small cup or a small food processor. Blend for 20 seconds or until smooth and creamy. (Scrape the sides with a spoon and blend for a further 10 seconds if needed). Season with salt to your taste. Sprinkle wedges with a generous amount of salt and serve with Aioli.
Notes
- To ensure your wedges cook evenly, made sure there is at least 1cm between each chip when they are laid out on your baking tray.
- Don’t skip soaking, this removes the starch and makes for much crunchier chips.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these today, I did not have onion powder and used smoked paprika instead of sweet. Was dubious about the avocado dip as I am not a fan of avocado but it compliments the sweet potato really well and I enjoyed the dish very much Thank you 😊
So made this today but they where not crispy. I followed directions to the tee. Family liked it but just not crispy.
I’ve never made sweet potato fries before, but your post was so compelling that I had to try. Delicious! I followed your instructions exactly, only didn’t make any sauce or use the spices (got lazy and just sprinkled with sea salt and Seasoned Salt) – but they’re lovely – not too mushy! Not quite crisp but I didn’t heat my pans ahead of time, and I used three potatoes, so that may have affected things – pinterest comments about too much corn starch told me to really shake them off for only a barely visible dusting, and that was great.
Thanks for the post!
This might be a dumb question, but should we bake them on the top rack or is that just for heating purposes? I will only be using one tray.
That is a preference for you. I like to put them on the top shelf at times if my wedges are thick. It helps add a little crispness too. Hope that helps answers your question. Thanks so much for following along with me! I am glad you are trying these potatoes!
You can’t imagine how long I’ve spent looking for methods to crisp sweet potatoes for oven fries. Some chefs even swear it can’t be done. Apparently it can! Dying to try it 🙂
I JUST LOVE your recipes!! and your website, I cool from it sooo often! everything i have tried has been so yummy!
cant wait to make these for my valentine tonight,
( i was looking for a great sweet potato something to go with a barb-b-q rib eye and ceasar salad and this is perfect!!!
a soaking I will go!! cant wait for my crisy fries!
Happy valentines day, (Im a bit behind you over here in Canada) (where we also call it corn starch but I knew what you meant)
SO happy you beat your cancer, thankyou for sharing your lovely recipes with us.
Thank you SueAnn! Have a Happy Valentine’s Day!