Crispy Baked Sweet Potato Wedges

Foolproof Crispy Fries each and every time! Served here with a dreamy Miso Tahini dipping sauce.

Crispy Baked Sweet Potato Wedges

Savory, Salty & Addictively Delicious!

Crispy, baked SWEET POTATO WEDGES with Miso Tahini dipping sauce … because FriYAY.

It was only a 4 day school week but I’m really looking forward to sleeping past 6am tomorrow … anyone else? So in honor of that FriYAY feeling, it seemed only appropriate that fries were on tonight’s menu.

Ketchup for the boys and the dreamiest MISO TAHINI dipping sauce, recipe from Bon Appetit , for me!

Every time I post potato fries, I get lots of messages about how I get them so crispy  so here are some simple tips so your fries will be perfectly crisp and  yummy every time!

There are few simple things I do each time:

  • Make sure the sweet potatoes are well dried after scrubbing off any dirt
  • Cut them as evenly as possible so that they cook evenly (mine were all about 3 inches long x 1 inch thick)
  • Make sure they are well coated but not dripping in oil and place on an ungreased baking sheet or baking sheet covered in non stick foil.
  • Place them on the baking sheet so that they are not touching and with enough space in between each sweet potato wedge so that they can get crispy.
  • Roast them at a high temperature (I like to roast them at 450 degrees, but have even done it at 400 degrees if I’m cooking other things and it works, just roast a bit longer)

Scroll down for recipe.


Crispy Baked Sweet Potato Wedges
Prep time
Cook time
Total time
Crispy Baked Sweet Potato Fries have never been easier! Paired with a Miso Tahini Sauce from Bon Appetit or more classically with ketchup or even guacamole, they are savory, salty and addictively delicious.
Recipe type: Veggies, Sides, Snacks
Cuisine: Gluten-Free, Vegan
Sweet Potato Fries
  • 2 medium to large sweet potatoes, well scrubbed and dried
  • 2 tablespoons, oil (canola, grapeseed or olive oil)
  • ½ teaspoon kosher salt
Miso Tahini Sauce (from Bon Appetit)
  • 4 tablespoons tahini
  • 4 tablespoons white miso
  • 4 teaspoons distilled white vinegar
  • 2 tablespoons water
Sweet Potato Fries
  1. Preheat oven to 450 degrees
  2. Make sure sweet potatoes are dried well.
  3. Cut sweet potatoes lengthwise in half. Cut each half into 1 inch thick strips. Then cut the strips in half. You want to cut your sweet potato fries or wedges into even sizes so they cook evenly. (Mine were approximately 3 inches long x 1 inch thick)
  4. Place sweet potato wedges in a large bowl and toss evenly with oil. (You want the fries to be coated but not dripping in oil). Place oiled fries in a single layer on ungreased baking sheet or baking sheet covered in non stick foil. Make sure sweet potatoes are not touching and that there is room between each sweet potato so that they can get crispy.
  5. Sprinkle with salt.
  6. Roast for15- 20 minutes, flipping once, or until crispy on outside and tender on inside. (Even if fries are particularly thick, should take more more than 25 minutes because roasting at such a high temperature.)
  7. Serve immediately. If extras, store in a seal container in fridge and reheat in oven or stove top.
Miso Tahini Sauce
  1. Mix ingredients together until well combined


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