Who doesn’t love a pile of crispy-on-the-outside and soft-on-the-inside roasted sweet potato wedges? Whether you haven’t jumped on the sweet potato bandwagon yet or you’d consider yourself a sweet P connoisseur – this recipe belongs in your recipe box.
I love this recipe for many reasons, but most of all, you do not need an air fryer for this recipe! Yes, I’m here to tell you that you can certainly get super crispy potatoes in an ole’ fashion oven. This recipe is so easy, but it does take a little bit of patience. I have tried to roast these for a shorter amount of time, but it’s just never as good. They really need a full hour in a 425 degree F oven. If you’re pressed on time, you can get away with 45 minutes or so, but I highly recommend sticking it out for the long haul. However, there is one crucial step that makes all the difference in these sweet potato fries – you can’t skip it! If you do, I can’t guarantee you the crispiest roasted sweet potato wedges you’ve ever had.
What do I need to make roasted sweet potato wedges?
The good news is, you don’t need much of anything for this recipe.
Ingredients you need
- Sweet potatoes
- Conventional oven
- Oil (Unrefined coconut oil, avocado oil, or extra virgin olive oil)
Tools you need
- Kitchen knife
- Baking sheet
No fancy ingredients here, just the way I like it.
How to make sure your roasted sweet potato wedges are crispy
In order to ensure you are getting the crispiest fries, you have to make sure that you do a couple of important things. I highly recommend not skipping any of these steps, as I can not guarantee that this recipe will yield the best results if you do.
First, make sure that when you are cutting your fries they are all the same size, or close enough to the same size. If you cut them into different sizes, some will be almost burnt by the time some are just starting to crisp up. You don’t have to get them exactly the same size, just be diligent.
This next part is the most crucial part of it all. You are going to soak your cut potatoes in the coldest water possible. I use spring water from my water jug dispenser because I do not want to soak my food in tap water with a high amount of chlorine. You can use whatever water you feel comfortable using, but my rule is if I wouldn’t drink it, I don’t use it in my cooking unless it’s being boiled.
If you can’t get super cold water from your tap, put some ice cubes in a bowl.
Try to let them soak for at least 10-30 minutes, the longer the better.
Why do I need to soak them in water?
Soaking your sweet potatoes (or any potato for that matter) in cold water draws out the extra starches — making for a crispy exterior and fluffy interior.
When you soak your sweet potatoes in water, you don’t have to use corn starch or flour to get them to crisp up. You also don’t need an air fryer, you won’t miss it anyways after you try these.
How to cut wedges
For this recipe, you can cut your sweet potatoes in whatever shape you want. Wedges, fries, or rounds it does not matter. However, it is important to note that cook times will vary with different shapes.
I like to cut my sweet potatoes into wedges most of the time. In order to cut into wedges, cut the sweet potato in half horizontally the long way. Then cut the halves into quarters. Then cut about 5-8 wedges, depending on the size of the sweet potato. Each wedge should be about a half-inch thick.
To cut fries, follow the steps above. Then, cut the wedges in half to achieve the fry shape.
To cut round slices, turn potato horizontal, and cut vertical slices about half an inch thick.
How to store leftovers
One of the best parts about this recipe is, the leftovers the next day are just as good! They don’t get soggy in the fridge if you allow them to cool completely before they go in the fridge.
You can store the leftovers in a glass or BPA-free plastic storage container, or you can wrap it up in some tinfoil to just throw in the oven to heat up for lunch.
How to reheat leftover roasted sweet potato wedges
Wrap the fries up in some tinfoil or just simply throw them back onto a baking sheet with some parchment paper. Throw them in a 400 F oven for about 10-15 minutes or until hot.
You could also microwave them for about 45 seconds, although that is my least preferred method because they do not stay as crispy.
- 3 sweet potatoes medium to large size
- 1.5 tbsp oil of choice extra virgin olive oil, avocado oil, melted coconut oil
- 2 tsp salt or to taste
- 1 tsp pepper or to taste
- Slice sweet potatoes into desired shape (wedges, fries, rounds).
- Soak in coldest water you can get for at least 10-30 minutes.
- Preheat oven to 425 degree F.
- Line a baking sheet with parchment paper.
- Once potatoes are done soaking, lay on top of a clean towel or a few slices of paper towel. Pat dry.
- Either put potatoes back in dry bowl, or lay on baking sheet. Pour oil, salt and pepper over. Toss to evenly coat potatoes.
- Distribute evenly across baking sheet, making sure that each piece has a little room around it. You don't want to crowd them because the potatoes will steam instead of bake.
- Bake for one hour or until slightly crispy. Check on them once or twice throughout the baking process.
- Serve immediately.
If you liked this recipe, then try out this Cast Iron Skillet Chicken Breast. Enjoy! 🙂