Sweet Potato Wedges with Garlic Avocado Aioli are CRISPY on the outside, soft and caramelized inside and coated with sweet and spicy flavours. The perfect side dish or snack!
It’s been a long mission to make super crispy sweet potato wedges with the perfect crunch. With a few simple steps, it is possible. These wedges are everything! Especially when served with a deliciously creamy Avocado Garlic Aioli. Move over Garlic Baked Potato Wedges — these are insane!
CRISPY SWEET POTATO WEDGES
One of our favourite side dishes, sweet potatoes are easy to make with so much natural flavour. Usually we make them into Sweet Potato Mash, Roasted Sweet Potato, Garlic butter Smashed or Chicken Fajita Stuffed Sweet Potato . But wedges? Well, I’m not going to lie here. You may break out some epic dance moves after taking these out of the oven and seeing just how crispy they are!
If you need a crazy good side dish, appetizer or snack, homemade sweet potato wedges are just what you’ve been looking for.
HOW TO MAKE SWEET POTATO WEDGES (OR FRIES)
Bake perfect crunchy sweet potato wedges every time with this recipe. All you need is:
- SWEET POTATOES:Â Look for sweet potatoes that are roughly the same size and length with a smooth skin and straight lines/edges. Minimal curves make them easier to cut into wedges. For American readers, choose sweet potatoes labeled ‘yams’.
- OLIVE OIL: canola and coconut oil/s can also be used.
- SEASONINGS: our recipe uses paprika, garlic powder, onion powder, red chili powder, cayenne pepper and dried thyme. However, you can make them your own and use the seasonings you have on hand.
- SALT: I LOVE flaky sea salt on these! There’s something extra special about salty potatoes.
HOW TO CUT WEDGES
Slice PEELED OR UNPEELED (your choice) sweet potatoes in half, then halve each half again. Continue until you get all your wedges equal in size and thickness, about ¾-inch thick, ensuring your wedges cook evenly.
CRUNCHY WEDGES
The secret weapon to get them super crispy is soaking them in water first for over an hour. I know…sometimes you don’t want to soak anything for a whole hour and just get on with it, right? But, this step is well worth the crunch. Soaking them draws out excess starch from the sweet potatoes and guarantees the crispy edges you want without having to crank up your oven and risk burning them.
Once they’ve soaked for an hour, thoroughly pat them dry with paper towels. Evenly coat in cornstarch to help absorb moisture while baking.
SEASONING
Seasoning them with dried herbs instead of fresh herbs helps prevent extra moisture being baked into them. DO NOT ADD SALT BEFORE BAKING! This is crucial to sweet potato wedges. Salt them after baking.
OVEN BAKE WEDGES (FRIES)
Bake them on greased, preheated baking sheets or trays that have been sitting in your hot oven. They start sizzling immediately! Space them out in a single layer, making sure they’re not touching to avoid steaming.
Just look at the crispiness. Repeat after me: it’s worth it. Love at first bite.
AVOCADO AIOLI
While your sweet potato wedges are oven ‘frying,’ whip up your Avocado Aioli in a magic bullet blender or small food processor. 20 seconds later, the most incredible dip is ready for your dipping pleasure. Because Avocado and Sweet Potatoes make for a happy marriage.
Season your new found crunchier wedges with sea salt and extra herbs…spray them with a little extra oil, and be proud of your new found wedges that taste deep fried but really aren’t. Get ready…they will disappear.
MORE SWEET POTATO RECIPES
Cheesy Garlic Sweet Potatoes
Sweet Potato Casserole
Bacon Bolognese Sweet Potatoes
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
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ½ 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 ½-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.Â
- Don't skip soaking, this removes the starch and makes for much crunchier chips.Â
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Fiona says
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 😊
Luz Munera says
So made this today but they where not crispy. I followed directions to the tee. Family liked it but just not crispy.
Cambridge has bunnies! says
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!
Katie says
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.
Karina says
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!
Sarah says
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 🙂
SueAnn Deeble says
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.
Karina says
Thank you SueAnn! Have a Happy Valentine’s Day!