Baked Sweet Potato Wedges Recipe (2024)

FAQs

Why are my sweet potato wedges not crispy? ›

Don't overcrowd the baking sheet!

This is an important one! If the baking sheet it too crowded, the sweet potatoes will not crisp.

Many readers ask if they really need to soak the sweet potatoes before baking to get that great crunch. I've tried it both ways and found that soaking the sweet potato fries for about 30 minutes or so in plenty of cold water does help them crisp up a bit more.

Soak them. I was always a little skeptical when I read this in recipes, but it's essential. Soaking the sweet potatoes removes excess starch, which allows them to crisp up easier. You will want to put them in cold water for at least 30 minutes, but the longer you can go, the better.

Wedges should be about 1/2″ thick. If they are cut too thick, they won't crisp up properly. Soak potatoes: Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry thoroughly with paper towels or a tea towel.

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.

Right amount of oil.

Too much and it actually makes them soggy. Too little and the seasoning doesn't stick on the wedges and the wedges stick to the baking tray. High(ish) oven helps set that crust extra quickly!

The reason they are hard in the middle is cook them longer or on a higher temperature. Soaking will not help soften your sweet potato unless you are putting the potato and water in a pot on the stove and cooking it. If your sweet potato is still hard it's not cooked enough.

It's not necessary to soak sliced sweet potatoes before frying, but if you do soak them, they will come out crispier. Soaking sweet potatoes in cold water will help release the starch, making them more available to crisp up.

Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.

The longer and slower you cook a sweet potato, the more maltose is formed and the sweeter it will taste. So if you want a much less sweet potato try steaming it, or cut it into small pieces and roast on a higher heat.

Why does vinegar make potatoes crispy? ›

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

Instead of just piling more onto one baking pan, spread them out over two baking pans or cook them in batches. If they're all crammed into one pan, they'll steam instead of bake, and you'll end up with soggy fries.

I would say the most practical way is in a toaster oven on a baking sheet covered with foil. Bake at 350 F (177 C) for about 10 minutes, turning once or twice. Keep the wedges separate from each other so that the sides stay crispy.

Bake sweet potatoes at 400º F.

This temperature is hot enough that they won't take too long, but cooks them slow enough to really soften and sweeten the flesh. High heat, such as baking them at 425º, will result in potatoes that soften but do not get as creamy as my lower temperature method.

If you're reheating potato wedges that have been stored in the fridge, place them on a baking tray into a very HOT oven and cook until they crisp up again. Alternatively, place them in the air fryer and reheat on 180 degrees celsius until the crunch has returned and they're hot throughout.

Be generous with the oil (or butter): Don't skimp on the oil or clarified butter on your roasting sheet, or you'll end up with stuck-on, dry sweet potatoes!