Let me tell you, the scent of sweet potatoes roasting in the oven, mingling with hints of garlic and herbs, is enough to make anyone’s mouth water. The first time I baked these crispy sweet potato wedges with garlic aioli, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It took me back to those cozy family dinners when I was knee-high to a grasshopper, where simple comfort food ruled the table.
Years ago, I stumbled on this recipe during a rainy weekend when I was craving something crunchy yet wholesome. Honestly, it felt like finding a hidden gem in the world of side dishes. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Whether it was my kids grabbing one between bites or friends asking for seconds at weekend gatherings, these wedges quickly became a staple for family get-togethers and casual meals alike.
You know what? These baked sweet potato wedges with garlic aioli are dangerously easy to make and deliver pure, nostalgic comfort with every bite. Perfect for potlucks, a sweet treat for your kids, or just brightening up your Pinterest cookie board with a savory twist. After testing this recipe more times than I can count (in the name of research, of course), I can say it’s one you’re going to want to bookmark for all those occasions when you need a little crispy, garlicky magic on your plate.
Why You’ll Love This Recipe
Honestly, this crispy baked sweet potato wedges recipe ticks all the boxes, and here’s why I trust it so much:
- Quick & Easy: Comes together in about 40 minutes, perfect for busy weeknights or last-minute cravings.
- Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry.
- Perfect for Any Occasion: Great for casual dinners, potlucks, or even game day snacks.
- Crowd-Pleaser: Always gets rave reviews from kids and adults alike—trust me, these disappear fast.
- Unbelievably Delicious: The perfect balance of crispy edges and soft, sweet centers, paired with the creamy garlic aioli, is next-level comfort food.
What sets this recipe apart? Well, it’s all about the technique—soaking the wedges in cold water before baking helps get that crispiness without deep-frying, and roasting them at a high temperature locks in sweetness. Plus, the garlic aioli is a game changer; blending fresh garlic with mayo and a squeeze of lemon gives you a tangy, creamy dip that’s anything but ordinary. This isn’t just another sweet potato side dish—it’s the best version you didn’t know you needed.
After the first bite, you’ll find yourself closing your eyes to savor the flavors. It’s a little bit of comfort food reimagined—healthier, faster, but still soul-soothing. Whether you’re impressing guests or treating yourself, these wedges won’t disappoint.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, easy to find, and you can swap a few if needed.
- Sweet Potatoes: About 3 medium-sized, washed and cut into wedges (I prefer firm, fresh sweet potatoes for the best texture)
- Olive Oil: 3 tablespoons (extra virgin for flavor, but regular olive oil works fine)
- Cornstarch or Arrowroot Powder: 2 tablespoons (helps create that crispy coating)
- Garlic Powder: 1 teaspoon (for a subtle garlic hint in the wedges)
- Smoked Paprika: 1 teaspoon (adds a lovely smoky depth)
- Salt: 1 teaspoon (adjust to taste)
- Freshly Ground Black Pepper: ½ teaspoon
- Cold Water: Enough to soak wedges for 30 minutes (this step is key for crispiness!)
For the Garlic Aioli
- Mayonnaise: ½ cup (I like using Hellmann’s for its creaminess)
- Garlic: 2 cloves, finely minced or pressed (fresh is best for that punch)
- Lemon Juice: 1 tablespoon (freshly squeezed for brightness)
- Olive Oil: 1 teaspoon (adds smoothness)
- Salt: A pinch
- Black Pepper: A pinch
Substitution tips: Use avocado oil or sunflower oil instead of olive oil if you prefer a milder taste. Swap mayo for dairy-free or vegan mayo to make the aioli allergy-friendly. If you want a spicy kick, add a little cayenne or chipotle powder to the seasoning mix.
Equipment Needed
- Baking Sheet: A rimmed baking sheet works best to keep the wedges from sliding off. I prefer using a heavy-duty, non-stick one but a regular sheet lined with parchment paper does the trick.
- Mixing Bowls: At least two—one for soaking the wedges and another for mixing them with oil and spices.
- Knife and Cutting Board: For cutting the sweet potatoes into wedges. A sharp chef’s knife makes this speedy and safe.
- Whisk or Fork: To mix the garlic aioli ingredients smoothly.
- Cooling Rack (Optional): Placing baked wedges on a wire rack helps keep them crispier for longer.
If you don’t have a rimmed baking sheet, a cast iron skillet or oven-safe pan can be a good alternative for roasting. For budget-friendly options, parchment paper helps prevent sticking without needing fancy non-stick gear. Also, keeping your knife sharp is a game changer for safe and efficient prep—honestly, dull knives are a pain and can be dangerous!
Preparation Method
- Preheat your oven to 425°F (220°C). This high heat is crucial for getting those wedges crispy without deep frying.
- Wash and cut sweet potatoes into wedges, about 1/2 inch thick. Try to keep the sizes as uniform as possible for even cooking.
- Soak the wedges
- Prepare the garlic aioli: In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, olive oil, salt, and black pepper. Chill it in the fridge until ready to serve—it only gets better as it sits.
- Drain the sweet potatoes and pat dry thoroughly with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness here, so don’t skip this step!
- Toss the wedges in a large bowl with olive oil, cornstarch, garlic powder, smoked paprika, salt, and pepper. Make sure every wedge gets a nice coating—this mix is what gives you that crave-worthy crunch and flavor.
- Arrange the wedges
- Bake for 25-30 minutes
- Optional step: For extra crispiness, broil for the last 2-3 minutes but watch carefully—it can burn quickly.
- Remove from oven
- Serve warm
Pro tip: If the wedges stick to your pan, loosen them gently with a spatula. Also, if your oven runs hot or cold, adjust cooking times and keep a close eye. You’ll get the hang of it after a couple of tries!
Cooking Tips & Techniques
Getting crispy baked sweet potato wedges can be tricky, but here’s what I’ve learned after a few kitchen mishaps:
- Soaking Matters: Don’t skip soaking the wedges in cold water! It’s the secret weapon for crispiness. I learned this the hard way when my first batch came out soggy—lesson learned.
- Dry Thoroughly: After soaking, drying the wedges completely is key. Even a little moisture ruins the crisp.
- Use Cornstarch: This step adds a light crust on the wedges, making them irresistibly crunchy.
- High Heat Roasting: Baking at 425°F (220°C) helps caramelize the natural sugars in sweet potatoes, giving you that beautiful golden color and sweet flavor.
- Don’t Crowd the Pan: Give each wedge space to breathe, or you’ll end up steaming them instead of roasting.
- Flip Midway: Turning the wedges halfway through baking helps achieve even browning on all sides.
- Customize Seasonings: Feel free to add herbs like rosemary or thyme for a fresh twist. Just toss them in with the oil and spices.
Timing is everything here. Multitasking by prepping the aioli while the wedges soak saves time and keeps things moving. Also, keep in mind ovens vary, so test wedges with a fork to check tenderness as they near the end of baking.
Variations & Adaptations
One of the best things about crispy baked sweet potato wedges is how easy they are to tweak. Here are some variations I’ve tried and loved:
- Spicy Kick: Add cayenne pepper or chili powder to the seasoning mix for a fiery twist that pairs perfectly with the cooling garlic aioli.
- Herb-Infused: Toss wedges with chopped fresh rosemary, thyme, or parsley for an aromatic touch—great for a rustic flavor profile.
- Gluten-Free & Paleo: The recipe is naturally gluten-free, but you can swap cornstarch for arrowroot powder or tapioca starch to keep it paleo-friendly.
- Air Fryer Option: If you’re short on time, air fry the wedges at 400°F (200°C) for about 15-20 minutes, shaking halfway through. They come out just as crisp!
- Vegan Aioli: Replace mayo with vegan mayo or blended silken tofu for a dairy-free garlic aioli that’s just as creamy.
I once tried adding a sprinkle of parmesan cheese right after baking, and it was dangerously addictive—definitely something to save for special occasions!
Serving & Storage Suggestions
Serve these crispy baked sweet potato wedges warm with a generous side of garlic aioli for dunking—honestly, that’s the best way to enjoy them. For a full meal, pair them with grilled chicken, a fresh green salad, or even a juicy burger. They also shine as part of a tapas spread or game day snacks alongside a cold beer or sparkling lemonade.
If you have leftovers (which is rare!), store them in an airtight container in the refrigerator for up to 3 days. When reheating, spread them on a baking sheet and warm in a 400°F (200°C) oven for about 10 minutes to crisp them back up. Avoid the microwave if you want to keep that crunch intact.
Flavors actually deepen a bit after a day, so if you don’t mind losing some crispiness, the wedges and aioli can be a tasty make-ahead snack or side.
Nutritional Information & Benefits
These crispy baked sweet potato wedges are not only delicious but pack a nutritional punch. A serving of 1 cup (about 150g) offers roughly:
| Calories | 180-200 kcal |
|---|---|
| Carbohydrates | 40g |
| Fiber | 5g |
| Protein | 2g |
| Fat | 5-7g |
Sweet potatoes are a fantastic source of beta-carotene (vitamin A), vitamin C, and potassium, making them a nourishing choice. Using olive oil adds heart-healthy fats, while the garlic aioli brings antioxidants from fresh garlic. This recipe is naturally gluten-free and can be adapted for vegan diets easily.
From a wellness perspective, these wedges satisfy cravings for comfort food without the guilt of deep frying. They’re a great way to sneak in veggies with big flavor and texture.
Conclusion
So, if you’re looking for a simple yet delicious way to enjoy sweet potatoes, this crispy baked sweet potato wedges with garlic aioli recipe is definitely worth trying. It’s easy to make, uses everyday ingredients, and always wins over friends and family. I love how it brings together that perfect crunch with creamy, garlicky dip—seriously, it feels like a warm hug on a plate.
Feel free to customize the seasoning or aioli to suit your taste buds. And hey, I’d love to hear how you make it your own—drop a comment, share your tips, or tell me what you paired it with.
Give it a go, and I promise you’ll be coming back for more!
Frequently Asked Questions
Can I use regular potatoes instead of sweet potatoes?
Absolutely! Regular russet potatoes work great. Just adjust cooking times as they may take a little longer to get tender.
Is it necessary to soak the wedges before baking?
Yes, soaking helps remove excess starch and results in a crispier texture. It’s worth the extra 30 minutes!
How do I store leftover wedges and keep them crispy?
Store in an airtight container in the fridge for up to 3 days. Reheat in a hot oven (about 400°F/200°C) for 10 minutes to regain crispness.
Can I make the garlic aioli ahead of time?
Definitely. Make it a day ahead and keep it refrigerated—the flavors meld beautifully over time.
What if I don’t have cornstarch? Can I skip it?
You can use arrowroot or tapioca starch as substitutes. Skipping it means wedges might not be quite as crispy but still tasty.
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Crispy Baked Sweet Potato Wedges with Garlic Aioli
These crispy baked sweet potato wedges are perfectly seasoned and paired with a creamy garlic aioli, delivering a nostalgic comfort food experience that’s easy to make and loved by all ages.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
- 3 medium sweet potatoes, washed and cut into wedges
- 3 tablespoons olive oil
- 2 tablespoons cornstarch or arrowroot powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt, adjust to taste
- ½ teaspoon freshly ground black pepper
- Cold water, enough to soak wedges for 30 minutes
- ½ cup mayonnaise
- 2 cloves garlic, finely minced or pressed
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon olive oil
- Pinch of salt
- Pinch of black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and cut sweet potatoes into wedges about ½ inch thick, keeping sizes uniform.
- Soak the wedges in cold water for 30 minutes to remove excess starch.
- Prepare the garlic aioli by whisking together mayonnaise, minced garlic, lemon juice, olive oil, salt, and black pepper in a small bowl. Chill until ready to serve.
- Drain the sweet potatoes and pat dry thoroughly with a clean kitchen towel or paper towels.
- Toss the wedges in a large bowl with olive oil, cornstarch, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Arrange the wedges on a rimmed baking sheet in a single layer, spaced apart to avoid overcrowding.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and tender inside.
- Optional: Broil for the last 2-3 minutes for extra crispiness, watching carefully to prevent burning.
- Remove from oven and transfer to a cooling rack or plate. Let rest for a few minutes.
- Serve warm with garlic aioli on the side for dipping.
Notes
Soaking the wedges in cold water for 30 minutes is key to achieving crispiness. Dry wedges thoroughly before baking. Use cornstarch or arrowroot powder for a light crust. Avoid overcrowding the baking sheet to prevent steaming. Broil briefly at the end for extra crispiness but watch carefully to avoid burning. Leftovers can be reheated in a 400°F oven for 10 minutes to regain crispness. Substitute oils and mayo to accommodate dietary preferences.
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 190
- Sugar: 7
- Sodium: 400
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 40
- Fiber: 5
- Protein: 2
Keywords: sweet potato wedges, baked sweet potatoes, garlic aioli, crispy sweet potatoes, healthy side dish, gluten-free, vegan option
