Crispy Sweet Potato Wedges Recipe

How to bake sweet potato fries that are perfectly crispy

For this dish, you only need to have:

Sweet potatoes: Look for sweet potatoes with smooth skin, straight edges, and approximately the same length and width. They are simpler to cut into wedges when there are few curves.

Oil: Cooking oil can also be used in addition to olive oil, canola oil, and coconut oil.

Seasonings: Seasonings in this dish include paprika, cayenne pepper, red chili powder, onion powder, garlic powder, and dried thyme. But you can modify the seasonings to suit your tastes.

Salt: Sweet potatoes are excellent when they are salted.

Tips for making crispy wedges

Soaking the wedges in water for more than an hour before cooking is the trick to getting them extra crispy. By soaking them, excess starch is drawn out from the sweet potatoes, so that you can get the desired crispy edges without burning your food.

Instead of using fresh herbs to season the wedges, use dried herbs to avoid baking in extra moisture. Remember to bake the sweet potato wedges without adding salt.

To prevent steaming, spread them out in a single layer and make sure they are not sticking to each other.

Bake the wedges on greased, preheated baking sheets or trays that have been sitting in a hot oven.

Ingredients

Sweet potato wedges:

2 large sweet potatoes, scrubbed and cut lengthwise into wedges

2 tablespoons corn starch/corn flour

2 tablespoons olive oil

Seasoning:

2 teaspoons sweet paprika

2 teaspoons garlic powder

1/2 teaspoon onion powder

1/4 teaspoon Cayenne pepper

1/2 teaspoon red chili powder, (optional)

2 teaspoons dried thyme

Salt, to taste

Procedure

Slice peeled or unpeeled sweet potatoes in half, then halve each half again. Continue cutting until you get all your wedges equal in size and thickness, about 3/4-inch thick, ensuring your wedges cook evenly.

Place sweet potatoes in a large bowl and cover with cold water and allow them to soak for just over 1 hour.

Arrange oven racks to the upper level of your oven and preheat the oven to 450°F (230°C).

Lightly grease 2 baking sheets with nonstick cooking oil spray or brush with oil then place baking sheets into the oven to preheat.

Drain the sweet potato wedges and pat dry with paper towels as much as you can to get as much moisture out as possible.

Fill a sizable zip-lock (or plastic) bag with corn starch. Add the wedges, shut the bag with air inside, and shake gently to ensure that the wedges are thoroughly coated in flour.

Using tongs, transfer coated wedges into a big bowl, brushing off extra starch. Drizzle wedges with the oil and seasonings except for salt. Toss well to evenly coat.

Carefully remove preheated oven trays from the oven and arrange wedges in a single layer with plenty of space between them at least 1cm apart

Bake for 15-20 minutes. Remove trays from the oven and test wedges with a fork. If they are just tender; flip them into a single layer again with plenty of space between them.

Return the wedges to the oven and bake for a further 5 to 10 minutes, or until crisp and tender.

Turn off the oven's heat and leave the door slightly open to let the wedges air dry and crisp up in the oven for about 5 minutes.

Serve with a preferred dip and enjoy.