Oven roasted extra crispy sweet potato wedges are quick, easy and have an amazing flavor. Serve them as a snack with dips or as a side dish with your favorite meal.
Why would anyone want soggy sweet potato wedges or fries? It must be a crime somewhere in the world. The best way of getting that beautiful crispy wedge after a lot of research is to soak them in cold water. It draws the excess starch out of the sweet potatoes which helps them get crispier on the outside and fluffy on the inside. Please don’t skip this step or you’ll be disappointed.
I think we can agree that this versatile vegetable is perfect regardless of whether they are boiled, baked, steamed or fried. Sweet potato wedges tend to be healthier than fries because they are thicker cut so they absorb less oil, especially when cooked in the oven. Whether you call these delicious treats, wedges, JoJo’s or mojo potatoes they are definitely a family favorite for years to come.
Sweet Potatoes are originally from Asia and South America. They are generally healthier than regular potatoes, partly because they are incredibly high in vitamin A. Sweet potatoes are also lower on the glycemic index, meaning that they are less likely than regular potatoes to make your blood sugar spike. If you are trying to be healthier then these are a good alternative to white potatoes and anything deep fried.
Extra Crispy Sweet Potato Wedges Alternatives
Why not make a full platter of crispy root vegetables to snack on? It’s a good way of sneaking healthy vegetables into your children’s meal and also, don’t forget ketchup that’s low in sugar.
Use the same directions as below for roasting crispy parsnips and carrots. Wash, peel and cut into the same size pieces and roast until crispy. The time will vary depending on the thickness of the wedges.
Serving Suggestions: Crispy Sweet Potato Wedges
I like to have sweet potato wedges with pretty much anything. They are great with roasts and barbeques and perfect as a snack with ketchup or a garlic aioli.
If you are organizing snacks for family or friends, why not pair your crispy sweet potato wedges with chorizo and cheddar beignets and crispy Spanish croquettes and lots of dips. Serve them with a nice bottle of your favorite red and white wine.
You can store your cooked sweet potatoes wedges for 3 to 5 days in the refrigerator. Put the cooled wedges in a sealed airtight container and reheat in the oven until hot throughout.
Your leftover crispy wedges can also be frozen for up to four months in a sealed freezer bag. To reheat, just pop them into the oven until heated throughout.
Extra Crispy Sweet Potato Wedges
- 4 large Sweet Potatoes washed and scrubbed
- 3 tablespoons Olive Oil
- 2 teaspoons Smoked Paprika
- 2 teaspoons Garlic Powder
- 2 teaspoons Oregano
- 1 teaspoon Black Pepper
- Pinch of Salt sprinkle at the end
- Bunch of Cilantro or Parsley (Sprinkle on at the end) finely chopped
- Pre-heat the oven to 200°C/180°C Fan/400°F twenty minutes before cooking.
- Line 2 large baking sheets with parchment paper for an easy clean up; set aside.
- Cut each potato in half lengthways, then each half into 4 quarter wedges. You should end up with 8 wedges per potato. Try to keep them the same size for a more even cooking.
- Place them in cold water for as little as 20 minutes and up to an hour to wash away the starch. Rinse and pat dry.
- Place the partially dried potato wedges into a large bowl. Combine the olive oil, paprika, garlic, oregano and pepper with the potatoes and toss together to coat evenly.
- Place all the wedges skin side down in a single layer and spread out evenly across the baking sheets. Don't overcrowd the tray or they will steam instead of crisp.
- Cook for 45 minutes or until golden and crispy.
- Take them out at the half way mark and flip them on to the other side. Use a metal spatula or fish turner to turn them.
- Space them out again and put them back in until cooked. Swop the trays around so that they get evenly cooked from every angle. Top to bottom and front to back. Keep an eye on them near the end in case they start to get too dark.
- The finished sweet potato wedge should look golden, crisp and cooked through when tested with a fork.
- Sprinkle with finely chopped cilantro or parsley and a large sprinkle of sea salt. Let them cool slightly and they will continue to crisp.
- Serve as a side to a meal or as a snack with dips. Enjoy!