These crispy baked sweet potato wedges are a delightful and healthier alternative to traditional fries, perfect for any meal or snack.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Wash and peel the sweet potatoes, then cut them into evenly sized wedges.
Uniform wedges ensure even cooking and crispiness.
Pat the wedges dry with a kitchen towel to remove excess moisture.
Drying the wedges thoroughly helps them crisp up in the oven.
In a mixing bowl, toss the wedges with olive oil, black pepper, kosher salt, smoked paprika, cayenne pepper, and garlic powder until evenly coated.
Mixing the spices with the oil first can help distribute the flavors more evenly.
Arrange the wedges in a single layer on the prepared baking sheet.
Avoid overcrowding the wedges to allow proper air circulation for crispiness.
Bake in the preheated oven for 20 minutes, then flip the wedges and bake for an additional 15-20 minutes until golden and crispy.
Flipping the wedges halfway through ensures even browning.
Serve the wedges hot, optionally with your favorite dipping sauce.
Serving immediately preserves the crisp texture of the wedges.
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