Easy Roasted Sweet Potato Wedges (Crispy & Fluffy!)
The best easy roasted sweet potato wedges recipe! Tossed with a secret ingredient for perfectly crispy, caramelized edges and fluffy centers.
Ingredients
- 2 lbs sweet potatoes skin on, cut into wedges
- 2 tbsp cornstarch
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Coarse sea salt and black pepper to taste
Instructions
- Wash sweet potatoes and cut into evenly sized wedges.
- Pat wedges completely dry with a kitchen towel.
- Toss wedges with cornstarch first, coating evenly.
- Drizzle with olive oil, then toss with garlic powder, smoked paprika, salt, and pepper.
- Arrange in a single layer on a baking sheet with space between pieces.
- Roast at 425°F, flipping halfway through, until golden and crispy.
- Serve immediately with your favorite dipping sauce.
Notes
- Never overcrowd the pan; use two baking sheets if needed for the crispiest results.
- Dry the potatoes completely before adding cornstarch, since excess moisture prevents the coating from working properly.
- Coat with cornstarch before oil, not after, for the most even, crispy exterior.