This post should really be titled “How I Ate Two Large Sweet Potatoes All By Myself in Less Than 24 Hours.” I planned to make these crispy sweet potato wedges for dinner one night, but at the last minute, I decided to hold one back and make it the following afternoon. Which was a great idea since I probably would have eaten them all anyway.
I am sure, like every other food blogger on the planet, I could whine endlessly about the lack of natural lighting during winter. Or I could gripe over the utterly awful lighting in my kitchen (yellow walls, yellow light fixture… ugh…). Then there is the super expense of buying actual fancy lights to use. Plus, I’m lazy, so I probably wouldn’t use them anyway.
And because really, crispy sweet potato wedges are never ever good reheated on the second day.
And so, as it happens, I ate an entire super huge sweet potato all by myself for dinner. Then I had another one for lunch the next day. The crispy sweet potato wedges are amazing – I couldn’t stop eating them!
In fact, I want another one right now. They are super easy to make.
How to make crispy sweet potato wedges
The recipe states that the potato wedges should soak in cold water for about 8 hours before you bake them. Due to the fact that I never ever read a recipe before I start cooking it, that didn’t happen.
The second time, I did soak them for 8 hours, and I must say that they were only ever so slightly crunchier than the first time. So I think you’ll be fine if you want to skip soaking the sweet potatoes!
I used mayo for the dipping sauce the first time, as per the original recipe. But the second time, I decided to try it with some plain greek yogurt instead (I’m just not a big fan of mayo), and I liked it even better. And I bet you could use sour cream if you like it, too.
Other delicious sweet potato recipes
Crispy Sweet Potato Wedges Recipe
Recipe from Fran’s Favs
Crispy Sweet Potato Wedges
- 2-3 large sweet potatoes
- 1/4 cup corn starch
- 3-4 TBSP olive oil
Spicy Lime Dipping Sauce
- 1/4 cup mayo, plain greek yogurt or sour cream
- 1-2 tsp sriracha sauce (depending on how spicy you like things)
- 1 tsp lime juice
- lime zest
Sweet Potato Fries
- Peel the potatoes and cut them into medium sized wedges.
- Place the potatoes in a container and fill with water; allow to soak for 10 minutes-8 hours.
- Preheat your oven to 425F.
- Line a large cooking sheet with foil or spray with cooking spray.
- Remove the potato wedges from the container and shake off any additional water.
- Place a small handful of the potato wedges in a plastic baggie along with a spoonful of cornstarch (If you try to do too many potatoes/cornstarch at one time, everything becomes a goopy mess).
- Shake the baggie to coat the wedges in the cornstarch.
- Place the potato wedges on the cookie sheet and repeat with remaining wedges.
- Drizzle a bit of the olive oil on the wedges and toss to coat.
- Spread the wedges out in a single layer (don’t crowd them) and bake for 15 minutes.
- Turn the wedges over and bake an additional 5 minutes.
- Remove and enjoy!
Spicy Lime Dipping Sauce
- To make the dipping sauce combine the mayo/sour cream/yogurt, the sriracha, and the lime juice and zest in a bowl.
- Refrigerate until ready to serve.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 402 Total Fat: 34g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 6mg Sodium: 137mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 4g