Ingredients
Scale
- 3 large sweet potatoes, washed and cut into thick wedges
- 3 tablespoons olive oil (or avocado oil for a neutral flavor)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin (optional, for a warm, earthy note)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon cornstarch or arrowroot powder (for extra crispiness)
- Fresh parsley or cilantro, chopped (for garnish)
Substitution notes: If you don’t have smoked paprika, regular paprika works fine, though it will lack the smoky depth. You can swap the sweet potatoes with Japanese yams for a similar texture but a slightly different sweetness. For a gluten-free version, cornstarch is perfect, but arrowroot powder works beautifully as well.
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Cut the sweet potatoes into wedges—aim for uniform size so they cook evenly. I like to cut mine into about 1/2-inch thick wedges, just like Mama Lou showed me, so they get that perfect balance of soft inside and crispy outside.
- Place the wedges in a large bowl. Sprinkle the cornstarch or arrowroot powder over them and toss gently to coat. This little trick is Mama Lou’s secret for extra crunch!
- Drizzle the olive oil over the wedges, then add smoked paprika, garlic powder, cumin (if using), salt, and black pepper. Toss everything together until the wedges are evenly coated in spices and oil.
- Arrange the wedges in a single layer on the prepared baking sheet, making sure they aren’t overcrowded. Crowding the pan steams the potatoes and prevents crisping—something I learned after a few trial runs with Ouma, who always reminds me, “Give them space, Sofia!”
- Bake in the preheated oven for 25-30 minutes, flipping the wedges halfway through. Look for golden edges and a slightly caramelized surface—that’s the magic of crispy sweet potato wedges.
- Remove from the oven and let them cool for a few minutes. Garnish with fresh parsley or cilantro before serving. I like to sprinkle a little extra salt right at the end, just as Mama Lou did, to make those flavors pop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
