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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Margarida says
Do you think I couldn’t use Olive oil instead? Thanks.
Georgia says
Hello! This is amazing. I have an eternal struggle to crisp these bad boys – Excited to try it. What’s the longest you’ve let them soak?
Pondering if I could prep before work and then cook when I’m home (some 10 hours later…) or give the prep/freeze method a try like someone else suggested.
Karina says
Hi Georgia! I’m excited you’re trying them! I’ve let them soak for an hour (longest) only because I’m impatient:) If you try freezing them before baking, please let me know how they turn out!
Becky says
Hi, do you leave the skins on the potatoes?
Karina says
Yes
Julia says
Hey Karina!
I just wanted to share my gratitude for your recipe! After using it to make enough for 8 people (I made a Sriracha aioli instead ?) I find myself coming back to your recipe to make them at home for just my fiancé and I. I always put my own spin on recipes but yours gave me such an awesome jumping off point. Thank you!
Jordan says
Great recipe! Is it possible to make these one day ahead and freeze/refrigerate to cut down on prep time before you want to serve them?
Karina says
Hi Jordan. You can try! I haven’t frozen them prior to baking but you can definitely try.
Olivia says
Would this recipe work the same with normal (not sweet) potatoes?
Karina says
Hi Olivia! Yes! There’s no need for the cornflour/cornstarch coating, but the seasoning, etc will still work the same. 🙂
Kk says
Spices burned up causing excessive smoke the entire time they were cooking in the oven. Even when I moved the trays to different shelves. Anyone else have this problem?
Karina says
Hi KK, this is so strange I’ve never heard of this happening before? Was the heat too high in your oven?
Kieran Osgood says
I have liquid glucose, the UK equivalent to corn starch I believe but it’s obviously not a flour, any alternative you could suggest?
Karina says
Hi Kieran, I believe cornflour is the equivalent to corn starch in the UK 🙂
Nora says
Hello my dear:) i’m from switzerland. What else could I use instead of corn flour. I’ve never seen corn flour in our markets. Good karma Nora
Karina says
Hi Nora, do you have corn starch over there?
Samantha says
I just cooked these tonight and the recipe worked really all! Old habits die hard and I completely forgot and salted the wedges before cooking them (mixed it in the flour) but they still crisped up lovely. I’m used to the ole baked sweet potato so was met with comments oh “wow why are these crispy!” Tonight. I served with regular aioli as my avocados weren’t ripe yet … When they are ripe I’ll just cook these again! Thanks for the recipe!
Karina says
Samantha that’s awesome! I’m so happy you tried them! And that they crisped for you! Really really cool. It’s always good when everyone else approves. The aioli is incredible too. I can’t wait to hear back if you try it with the wedges!