These crispy baked sweet potato wedges are a delightful twist on classic fries, offering a perfect balance of sweetness and spice.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Lining the baking sheet with parchment paper prevents sticking and makes cleanup easier.
Wash and peel the sweet potatoes, then cut them into evenly sized wedges.
Cutting the wedges evenly ensures they cook at the same rate.
In a mixing bowl, toss the sweet potato wedges with olive oil, salt, garlic powder, paprika, and cinnamon until evenly coated.
Use your hands to mix for better coating and to ensure the spices are evenly distributed.
Spread the wedges out on the prepared baking sheet, making sure they are not touching each other.
Spacing the wedges out allows them to crisp up rather than steam.
Bake in the preheated oven for 15 minutes, then flip the wedges over using a spatula.
Flipping the wedges halfway through ensures even cooking and crispiness.
Return to the oven and bake for another 15 minutes, or until the wedges are golden and crispy.
Keep an eye on them during the last few minutes to prevent burning.
Remove from the oven and let cool for 5 minutes before serving.
Allowing the wedges to cool slightly helps them firm up and enhances their texture.
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