Crispy Oven-Baked Sweet Potato Wedges Recipe
These Crispy Oven-Baked Sweet Potato Wedges are perfectly seasoned and roasted to golden perfection, delivering a crunchy exterior with a tender inside. This healthy recipe uses avocado oil and a blend of spices including fresh thyme for a flavorful twist. Served with an optional vegan ranch dip, these wedges make a delicious and guilt-free snack or side dish that's easy to prepare in under an hour.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 3 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Sweet Potato Wedges
- 3 medium sweet potatoes
- 1/3 cup avocado oil
- 1 tbsp fresh thyme
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground pepper
- 1/4 tsp chili flakes
Vegan Ranch Dip (Optional)
- 1/2 cup coconut yogurt
- 1 tbsp apple cider vinegar
- 1 tsp dill
- 1/2 tsp onion powder
- 1/4 tsp sea salt
- 1/4 tsp paprika
- 1/8 tsp ground pepper
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper to prevent sticking and make cleanup easy.
- Prepare Sweet Potatoes: Slice each sweet potato in half lengthwise, then cut each half into quarters. Slice each quarter into wedges roughly 1/2 inch thick at the ends, then place all wedges into a large mixing bowl.
- Make Seasoning Mix: In a separate small bowl, combine avocado oil, fresh thyme, sea salt, garlic powder, onion powder, ground pepper, and chili flakes. Stir well to blend the flavors thoroughly.
- Season Wedges: Pour the seasoning mixture over the sweet potato wedges and toss them gently to coat each wedge evenly with the flavorful oil and spice mix.
- Arrange for Baking: Spread the seasoned wedges in a single layer on the lined baking sheets. Ensure there is enough space between wedges to avoid overcrowding, which helps them crisp up nicely.
- Bake First Side: Place the baking sheets in the preheated oven and bake the wedges for 20 minutes, allowing them to cook through and start crisping on the bottom side.
- Flip and Finish Baking: Remove the baking sheets and carefully flip each wedge to roast the other side. Return them to the oven and bake for an additional 15 minutes until all sides are golden brown and crisp.
- Prepare Vegan Ranch Dip (Optional): While the wedges bake, mix coconut yogurt, apple cider vinegar, dill, onion powder, sea salt, paprika, and pepper in a small bowl until smooth to create the vegan ranch dipping sauce.
- Serve: Once crispy and golden, transfer the sweet potato wedges to a serving bowl and serve them warm alongside the vegan ranch dip for an extra layer of flavor.
Notes
- For extra crispiness, ensure the wedges are not overcrowded on the baking sheets.
- Use fresh thyme for the best flavor, but dried thyme can substitute if needed (use about 1 tsp).
- The vegan ranch dip is optional but adds a creamy, tangy complement to the sweet potatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best texture.
- You can adjust the chili flakes based on your preferred level of spice.