Crispy Baked Sweet Potato Wedges Recipe – Perfect Sriracha Mayo Dip

Let me set the scene: it’s late afternoon and the kitchen is filled with the earthy aroma of sweet potatoes roasting away, their edges bubbling and crisping up just so. The golden orange color catches the sunlight, making the wedges look almost too good to eat (almost!). Honestly, the first time I pulled a batch of these crispy baked sweet potato wedges out of the oven, I couldn’t resist snatching one straight off the tray. That moment—when you crunch down and taste the sweet, caramelized edge with a hit of salt—it’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make sweet potatoes for Sunday dinners. She’d always say, “Don’t rush the roast, honey.” I didn’t get it back then, but now I know: patience makes perfection. Fast forward to a rainy weekend when I was trying to recreate that nostalgic comfort—except I wanted something snackable, modern, and a little spicy. That’s when I stumbled onto the magic of pairing crispy baked sweet potato wedges with a cool, creamy sriracha mayo dip. What I wish I’d realized sooner is just how dangerously easy these are to make. They’re perfect for potlucks, game nights, or to brighten up your Pinterest dinner board.

My family couldn’t stop sneaking wedges off the cooling rack (and I can’t really blame them). You know what? These wedges have become a staple for family gatherings and gifting. I’ve tested and tweaked the recipe more times than I can count—in the name of research, of course! It feels like a warm hug every single time. If you’re searching for a snack that’s healthy, bold, and downright addictive, you’re going to want to bookmark this one.

Why You’ll Love This Crispy Baked Sweet Potato Wedges Recipe

After years of kitchen trials (and more than a few sweet potato fails), I can promise you—this recipe delivers. Here’s why it’s my go-to snack and why I think it’ll win you over, too:

• Quick & Easy: Comes together in under 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.
• Perfect for Any Occasion: Great for brunch spreads, potlucks, cozy dinners, or as a fun side for holiday mornings.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—seriously, my picky eaters ask for seconds.
• Unbelievably Delicious: The combo of crispy outside and sweet, tender inside is next-level comfort food.

What sets this crispy baked sweet potato wedges recipe apart? I use a simple seasoning blend (smoked paprika, garlic powder, and just a hint of cayenne) that gives every bite a punch of flavor without overpowering the sweet potato’s natural goodness. The wedges are tossed in a little cornstarch before baking, which is my secret for that crave-worthy crunch—no deep-frying required. And that sriracha mayo dip? It’s creamy, spicy, and cooling all at once. I blend full-fat mayo with a dash of Greek yogurt for a smooth texture and balance the heat so it’s just right.

This is the kind of recipe that makes you close your eyes after the first bite. It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction. Whether you’re looking to impress guests without the stress, or just want to turn a simple meal into something memorable, this recipe has your back.

What Ingredients You Will Need

This crispy baked sweet potato wedges recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of what you need is probably already in your pantry—no hard-to-find items or expensive specialty ingredients. Here’s everything you’ll need for both the wedges and the sriracha mayo dip:

For the Sweet Potato Wedges:

• 2 large sweet potatoes (about 1.5 lb / 680 g, scrubbed and cut into wedges; skins on for extra crispness)
• 2 tablespoons olive oil (or avocado oil, for higher heat tolerance)
• 1 tablespoon cornstarch (helps crisp the edges)
• 1 teaspoon smoked paprika (adds smoky depth)
• 1 teaspoon garlic powder (for savory flavor)
• ½ teaspoon sea salt (or kosher salt, to taste)
• ¼ teaspoon ground black pepper
• ⅛ teaspoon cayenne pepper (optional, for a gentle kick)

For the Sriracha Mayo Dip:

• ½ cup mayonnaise (full-fat for best texture; I like Hellmann’s)
• 2 tablespoons Greek yogurt (adds tang and lightness; use dairy-free if needed)
• 1–2 tablespoons sriracha sauce (adjust to your spice preference)
• ½ teaspoon fresh lime juice (for brightness)
• Pinch of salt

Optional Garnishes:

• Chopped fresh cilantro or parsley (for color and fresh flavor)
• Extra lime wedges (for squeezing over finished wedges)

Ingredient Tips: For the best crispy baked sweet potato wedges, choose sweet potatoes that are firm and free of soft spots. Thinner wedges crisp up better, so try to keep them about ½-inch (1.3 cm) wide. If you’re gluten-free, cornstarch is naturally safe, but you can use arrowroot powder if preferred. For the dip, swap in vegan mayo and coconut yogurt to make it dairy-free.

Substitution Notes: No sriracha? Try sambal oelek or a mild chili sauce. Don’t have Greek yogurt? Sour cream or plain yogurt works just fine. And for the oil, olive oil is my usual pick, but grapeseed or sunflower oil will do in a pinch.

Equipment Needed

You don’t need fancy gadgets for perfect crispy baked sweet potato wedges, but a few trusty tools make a big difference. Here’s what I use—and what you can substitute if needed:

• Baking sheet (large, rimmed; nonstick or lined with parchment paper for easy cleanup)
• Sharp chef’s knife (for slicing sweet potatoes evenly—watch those fingers!)
• Cutting board (sturdy and easy to clean)
• Mixing bowls (one for tossing wedges, one for dip)
• Measuring spoons and cups (for precise seasoning)
• Small whisk or fork (for stirring the dip)
• Spatula or tongs (for flipping wedges halfway through baking)

If you don’t have parchment paper, a silicone baking mat works wonders (and it’s reusable—bonus!). For extra crispy results, I sometimes use a wire cooling rack set inside the baking tray so air circulates all around. If you’re new to using cornstarch, just wash your mixing bowl right away—it can get a bit sticky.

Budget-wise, you can find sturdy baking sheets and silicone mats at most discount stores. I’ve used everything from thrifted knives to high-end brands—honestly, a sharp blade and a flat tray are what matter most for those perfect wedges.

Preparation Method

Step-by-Step Instructions for Crispy Baked Sweet Potato Wedges

1. Preheat your oven: Set oven to 425°F (220°C). This high temperature is key for achieving crispy edges.
2. Prepare baking sheet: Line a large baking sheet with parchment paper or a silicone baking mat. This prevents sticking and helps with clean-up.
3. Slice the sweet potatoes: Scrub sweet potatoes well and pat dry. Cut each potato lengthwise into ½-inch (1.3 cm) thick wedges. Try to keep them as uniform as possible—uneven sizes can lead to uneven cooking.
   
   Tip: If you find slicing tricky, microwave the potatoes for 30 seconds to soften slightly.
4. Toss with oil and seasoning: Place wedges in a large mixing bowl. Add 2 tablespoons olive oil and toss to coat. Sprinkle in 1 tablespoon cornstarch, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper, and cayenne if using. Toss until evenly coated.
   
   Note: Cornstarch is the secret to extra crisp—don’t skip!
5. Arrange on baking sheet: Spread wedges in a single layer, cut sides down. Leave space between each wedge for airflow; overcrowding leads to soggy potatoes.
   
   If your pan is small, use two sheets and rotate halfway.
6. Bake the wedges: Place tray in oven and bake for 20 minutes. After 20 minutes, use a spatula or tongs to flip each wedge. Bake for another 15–20 minutes, until golden and crispy on the edges.
   
   Visual cue: Wedges should be deeply golden and sizzling, not pale or soft.
7. Make the sriracha mayo dip: While the wedges bake, mix ½ cup mayonnaise, 2 tablespoons Greek yogurt, 1–2 tablespoons sriracha, ½ teaspoon lime juice, and a pinch of salt in a small bowl. Whisk until smooth and creamy. Taste and adjust sriracha to your spice preference.
   
   If you want a thinner dip, add a splash of lime juice or water.
8. Check for doneness: Test a wedge for crispness by breaking in half—inside should be tender, outside crunchy. If needed, bake another 5 minutes.
   
   If edges look burnt, reduce temp to 400°F (200°C) for the last few minutes.
9. Serve: Remove wedges from oven and sprinkle with extra salt or chopped herbs if desired. Serve hot with sriracha mayo dip alongside.

Troubleshooting: If your wedges come out limp, check oven temp and spacing. Wedges too soft? Try thinner slices next time. Potatoes sticking? Double-check for enough oil or switch to a silicone mat. I’ve had batches burn when my oven ran hot, so keep an eye on the last 10 minutes.

Efficiency Tip: Slice potatoes and mix dip while oven preheats to save time. I always set a timer—it’s easy to get distracted and overbake!

Cooking Tips & Techniques

Crispy baked sweet potato wedges can be a little finicky, but after plenty of trial and error (trust me, I’ve made every mistake in the book), these tips will help you nail it every time:

• Don’t overcrowd the pan: Wedges need space to crisp. Use two trays if necessary, and rotate them halfway for even baking.
• Cornstarch is your best friend: A light dusting before baking gives that extra crunch. If you skip it, the wedges are tasty but not “crispy.”
• Uniform slicing matters: Thicker pieces stay soft, thinner ones crisp more. Aim for ½-inch (1.3 cm) all around.
• High heat is key: 425°F (220°C) is the sweet spot. Too low and you’ll get mushy wedges; too high, and they may burn.
• Flip halfway: This gets both sides golden and crunchy. Use a spatula or tongs (I’ve tried both—tongs are easier for flipping).
• Watch your oven: Ovens vary a lot! If you notice uneven browning, rotate the tray or check your oven temp with a thermometer.
• Add seasoning after baking: For extra flavor, sprinkle a pinch of flaky salt or smoked paprika right out of the oven.

I’ve burnt a batch by forgetting to flip, and once the wedges steamed instead of crisping because I crowded the tray. Lesson learned: patience and a bit of space go a long way. Timing is everything—set a timer for both initial and post-flip baking. If you’re multitasking, prep the dip while the wedges bake. For consistency, use the same oven rack every time. And for a little extra wow, garnish with fresh herbs or a squeeze of lime.

Variations & Adaptations

One of the best things about crispy baked sweet potato wedges is how versatile they are. Here are my favorite ways to switch things up, whether you’re catering to dietary needs, seasonal flavors, or personal preferences:

• Spicy Cajun Wedges: Swap smoked paprika for Cajun seasoning and add extra cayenne. Serve with a cool ranch dip instead of sriracha mayo.
• Garlic-Parmesan Wedges: Toss wedges with 2 tablespoons grated Parmesan and 1 teaspoon minced garlic after baking. Use parsley and lemon zest for garnish.
• Herb-Roasted Wedges: Add 1 teaspoon dried rosemary or thyme to the seasoning mix. These are especially good with a yogurt-dill dip.
• Gluten-Free Adaptation: Cornstarch is naturally gluten-free, but arrowroot powder also works. Check all dip ingredients for hidden gluten.
• Vegan Version: Use vegan mayo and coconut yogurt for the dip, and swap honey for agave if needed.

For air fryer fans: Prepare wedges as instructed, but air fry at 400°F (200°C) for 15–20 minutes, shaking halfway. If you’re cooking for a crowd, double the recipe—just keep the wedges spaced out. One of my favorite personal tweaks is adding a little brown sugar to the seasoning for a sweet-savory twist; it caramelizes beautifully.

Serving & Storage Suggestions

Crispy baked sweet potato wedges are best served fresh and hot, straight from the oven. Here’s how I like to plate and keep them:

• Serving temperature: Hot is best! If you want to impress, pile them high on a platter with the sriracha mayo dip in a pretty bowl.
• Presentation tips: Sprinkle with chopped cilantro or parsley and add lime wedges for a pop of color. Great for sharing or as a side dish.
• Pairing ideas: These wedges go perfectly with grilled chicken, burgers, or a fresh green salad. For drinks, I love them with iced tea or a citrusy IPA.
• Storage instructions: Store leftovers in an airtight container in the fridge for up to 3 days. They’ll lose some crispness but reheat well.
• Reheating tips: For best results, spread wedges on a baking sheet and bake at 400°F (200°C) for 5–7 minutes. The microwave works in a pinch, but they’ll be softer.
• Flavor notes: The seasoning deepens overnight, so leftovers have a slightly more intense flavor—kind of a bonus if you ask me!

If you’re prepping ahead for a party, slice and season the potatoes and store in the fridge, then bake just before serving. The dip can be made up to two days in advance.

Nutritional Information & Benefits

Here’s a quick breakdown of what you’re getting in each serving (about ¼ of the recipe):

• Calories: Approximately 220 kcal
• Fat: 11g (mostly from olive oil and mayo)
• Carbohydrates: 29g
• Protein: 3g
• Fiber: 4g

Sweet potatoes are loaded with beta-carotene, vitamin C, and potassium—they’re a smart swap for regular fries if you want extra nutrition. Olive oil adds heart-healthy fats, and the sriracha mayo dip gives a boost of flavor with minimal added sugar. These wedges are gluten-free and can be made vegan with simple swaps. Just a heads-up: mayo contains eggs, so check for allergies. Personally, I love how these wedges make snacking feel not just tasty, but nourishing. It’s comfort food you can truly feel good about.

Conclusion

So, why should you try these crispy baked sweet potato wedges with sriracha mayo dip? Because they’re simple, bold, and—let’s face it—just plain addictive. Whether you’re making them for a crowd or sneaking a batch for yourself, you’ll get that perfect combo of sweet, spicy, and crispy every time. Don’t be afraid to make them your own—switch up the seasonings, try a different dip, or add your favorite garnish.

I keep coming back to this recipe because it’s easy, reliable, and always a hit with friends and family. If you’ve got a sweet potato and a craving for something snacky, you’re halfway there. Share your twists, tag me if you post on Pinterest, or drop a comment below with your favorite variation. Wishing you many moments of snacking joy—may your wedges always be golden and your dips always spicy!

Frequently Asked Questions

How do I make sweet potato wedges extra crispy?

Tossing the wedges in a little cornstarch before baking and spacing them out on the tray helps a ton. High heat (425°F/220°C) and flipping halfway are key!

Can I make these wedges ahead of time?

You can slice and season the sweet potatoes ahead of time, then refrigerate until ready to bake. The dip is easy to make a day ahead, too.

Is sriracha mayo dip spicy?

It’s got a gentle kick, but you can adjust the sriracha to your taste. If you prefer mild, just use less (or swap in a milder chili sauce).

Can I use regular potatoes instead of sweet potatoes?

Absolutely! Russet or Yukon Gold potatoes work well—just follow the same steps. The flavor will be earthier, but still delicious.

Are these wedges gluten-free and vegan?

The wedges are gluten-free as written. For vegan, use plant-based mayo and dairy-free yogurt in the dip. Always double-check your ingredient labels.

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