Crispy Sweet Potato Wedges and Garlic Avocado Aioli

Golden on the outside, soft in the middle, and not the soggy orange sadness we have all been personally victimised by. These Sweet Potato Wedges are the kind you keep picking at straight from the tray while pretending you are “just checking seasoning.”

They are oven baked, properly crisped, and paired with a creamy garlic avocado aioli that somehow feels fancy and lazy at the same time. Whether you are serving them as a snack, a side, or a full “this is dinner now” situation, this sweet potato wedges recipe earns its keep, especially when you are putting together a table of fun shareable bites like crispy Korean corn dogs.

What Makes This Recipe Work

• High heat, wide spacing equals real crispiness: The wedges are roasted hot and spread out properly so moisture escapes instead of steaming them into softness.
• Seasoning that actually sticks: A light coating of oil and spices clings to the wedges instead of sliding off halfway through cooking, so every bite tastes seasoned, not just the surface.
• Creamy dip with actual purpose: The garlic avocado aioli is not just there to be green and cute. It adds richness, tang, and balance that turns these into proper dunkable wedges, not just roasted veg.
• Built to stay crisp longer: These wedges hold their texture better than most, which means they survive the walk from oven to table without immediately going limp.

What Goes Into Sweet Potatoes

Making crispy Sweet Potato Wedges is easy when you start with the right ingredients. A mix of pantry spices and a creamy dip brings everything together for a side dish that's bold, flavorful, and seriously addictive.

• Sweet Potatoes: The star of the recipe, cut into thick wedges so they caramelize beautifully while staying soft inside.
• Cornstarch: A simple trick for extra crunch; it lightly coats the wedges to help them bake up crispy.
• Paprika and Garlic Powder: This seasoning duo adds smoky depth and a savory kick that pairs perfectly with the sweet potatoes.
• Avocado: Blended into a smooth garlic aioli, it creates the ultimate dip for dunking each crispy wedge.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Optional Add Ins and Smart Swaps

Want to switch things up without breaking the recipe? These work beautifully.

• Parmesan Finish: Sprinkle finely grated parmesan over the wedges during the last five minutes for a salty, crispy crust.
• Spice It Up: Add a pinch of cayenne or smoked chilli flakes to the seasoning for a gentle kick.
• Lime Instead of Lemon: Swap the citrus in the aioli for lime juice to lean into a brighter, fresher flavour.
• Greek Yoghurt Boost: Fold a spoonful into the aioli for extra tang and a slightly lighter dip.

On the stove

1. Soak the Potatoes: Place the sweet potato wedges in a large bowl of cold water and let them soak for about an hour to help remove excess starch.

1. Preheat the Oven: Set your oven to 450°F (230°C) and grease two baking sheets with oil or cooking spray. Place the trays in the oven to preheat.

1. Dry the Wedges: Drain the sweet potatoes and pat them thoroughly dry with paper towels to remove as much moisture as possible.

1. Coat with Cornstarch: Add cornstarch to a zip-lock bag, toss in the wedges, and shake until they are evenly coated.

1. Season the Wedges: Transfer the coated wedges to a bowl, drizzle with olive oil and the seasoning mix, and toss well to coat.

1. Arrange on Trays: Carefully remove the hot trays from the oven and spread the wedges in a single layer, leaving at least ½ inch between each one.

1. Bake Until Crisp: Bake for 15–20 minutes, flip the wedges, then return them to the oven for another 5–10 minutes until golden and tender-crisp.

1. Make the Aioli: Blend avocado, mayonnaise, garlic, and lemon juice until smooth, then season with salt. Serve the wedges hot with the avocado garlic dip.

Sweet Potato Wedges go with just about anything. Try them with a Beef and Pumpkin Shepherd's Pie for a hearty pairing, or lighten things up with a Grilled Chili Lime Chicken Fajita Salad. For something cozy, add a bowl of Creamy Pumpkin and Spinach Soup with Crispy Bacon on the side.

Pro Tips For Maximum Crisp and Zero Regret

• Soak if you have time, skip if you do not: Soaking the wedges in cold water for 30 minutes helps remove excess starch and improves crisping, but the recipe still works without it if you are short on time.
• Dry them like you mean it: Any surface moisture will steam the wedges. Pat them completely dry before oiling, especially if you soaked them.
• Do not overcrowd the tray: If the wedges touch, they steam. Use two trays if needed. This is not optional if you want crispy sweet potato wedges.
• Flip once, not constantly: Let them form a crust before turning. Flipping too early or too often stops browning.
• Serve immediately for best texture: These are at their peak straight out of the oven, especially when paired with the sweet potato wedges dip.

Recipe FAQ's

Soaking them in cold water, coating with cornstarch, and baking on preheated trays gives a reliable crispiness without frying.

Yes, the skin adds texture and extra nutrients. Just scrub the potatoes well before cutting into wedges.

Not necessarily. They cook in about 25–30 minutes at high heat, but size and thickness can change the timing.

The Secret To Crispy Sweet Potato Wedges with Garlic Avocado Aioli | />

What you need

• 2 large sweet potatoes scrubbed and cut lengthwise into wedges
• 1-2 tablespoons corn starch or cornflour
• 2 tablespoon olive oil
• 2 teaspoons sweet paprika
• 2 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon red chilli powder optional
• 2 teaspoons dried thyme
• 1 pinch sea salt to taste
• 1 large avocado
• 2 tablespoons whole egg mayonnaise
• 1 clove garlic minced
• 2 teaspoons lemon juice fresh squeezed

Method

1. Arrange oven racks to the upper level of your oven.
2. Place sweet potatoes in a large bowl and cover with cold water. Allow them to soak for just over 1 hour.
3. When ready to bake, preheat oven to 450°F (230°C). Lighlty grease 2 baking sheets with nonstick cooking oil spray or brushed with oil. Place baking sheets into the oven to preheat.
4. Drain wedges and pat dry with paper towels as much as you can to get as much moisture out as possible.
5. Spoon corn starch into a large zip-lock (or plastic) bag. Add the wedges; seal the bag with air in it and shake vigorously to evenly coat.
6. Using tongs, transfer coated wedges into a large bowl, shaking off the excess starch. Drizzle wedges with the oil and seasonings (DO NOT ADD SALT). Toss well to evenly coat.
7. Carefully remove pre-heated oven trays from the oven and arrange wedges in a single layer with plenty of space between them (at least 1/2-inch or 1cm gaps).
8. Bake for 15-20 minutes. Remove trays from the oven and test wedges with a fork. If they are just tender; flip them into a single layer again with plenty of space between them. Return wedges to the oven and bake for a further 5-10 minutes, until tender-crisp.
9. Turn oven heat off oven and leave oven door ajar allowing the wedges to dry out slightly and crisp up in the oven for about 5 minutes extra before serving. Prepare your Aioli dip.
10. Combine the avocado, mayonnaise, garlic and lemon juice in a magic bullet small cup or a small food processor. Blend for 20 seconds or until smooth and creamy. (Scrape the sides with a spoon and blend for a further 10 seconds if needed). Season with salt to your taste.