Sweet Potato Wedges Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with oil to prevent sticking.

Wash and cut sweet potatoes

Scrub the sweet potatoes under cold running water and pat dry. Trim the ends. Cut each potato lengthwise into halves, then cut each half into 3–4 wedges depending on potato size so wedges are roughly uniform (about 1/2–3/4 inch thick).

Coat wedges

Place the cut wedges in a large bowl. Sprinkle the cornstarch over the wedges and toss to coat evenly—this helps create a crisp exterior. Add olive oil and toss so each wedge is lightly coated.

Season

In a small bowl combine smoked paprika, garlic powder, ground cumin, kosher salt, and black pepper. Sprinkle the spice mix over the oiled wedges and toss until evenly coated. If using fresh thyme leaves, add them now and gently toss to distribute.

Arrange on baking sheet

Spread the wedges in a single layer on the prepared baking sheet with space between pieces (do not overcrowd). For maximum crispness, place wedges skin-side down when possible and avoid stacking.

Bake and flip

Bake in the preheated oven for 20 minutes. Remove from oven and use a spatula to flip each wedge so the other side faces down. Return to oven and bake an additional 10–15 minutes, or until wedges are golden-brown and edges are crisp and tender when pierced with a fork. Total baking time is about 30–35 minutes depending on wedge thickness and oven.

Finish and serve

Remove wedges from oven, sprinkle with chopped fresh parsley and an additional pinch of salt if desired. Serve hot with lemon wedges alongside to squeeze over before eating.

While wedges bake, make the sauce by whisking together Greek yogurt (or sour cream), mayonnaise, honey (or maple syrup), sriracha, lemon juice, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning—add more honey for sweetness or sriracha for heat. Chill until ready to serve.