Vegan Sweet Potato Wedges Recipe (2024)

FAQs

Why are my sweet potato wedges not crispy? ›

Don't overcrowd the baking sheet!

This is an important one! If the baking sheet it too crowded, the sweet potatoes will not crisp.

The secret to crispy (instead of soggy) sweet potato fries is to spread them out in an even layer with enough room so that they don't touch. This is especially important if you're making a big batch of fries. Instead of just piling more onto one baking pan, spread them out over two baking pans or cook them in batches.

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

Wedges should be about 1/2″ thick. If they are cut too thick, they won't crisp up properly. Soak potatoes: Place potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry thoroughly with paper towels or a tea towel.

Place all your wedges into a bowl of cold water, give them a swish around with your hand and allow them to soak for at least 30mins, but the longer the better. This will pull out the starch from the potato and prevent them from going gloopy in the centre once baked. Drain away water and thoroughly dry the wedges.

Some recipes call for soaking the sweet potatoes in water prior to cooking them to help remove some of the starch and make the fries more crispy.

TIPS & TRICKS to Make this Recipe: The main secrets to achieving that incredible crispy texture, is to soak the cut sweet potatoes in cold water for at least 30 minutes. This helps remove the starch from the sweet potatoes so they´re not limp & soggy.

Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.

Skipping the Scrub-and-Wash Step

Sweet potatoes grow in the ground, and skipping the cleaning step means dirt or grit can end up in your sweet potato casserole. Before cooking or cutting sweet potatoes, wash the skins and give them a scrub with a clean vegetable brush.

The acid in the vinegar can also help to slightly break down the surface of the potatoes, aiding in the development of a crispier texture during frying. Additionally, the vinegar can contribute to a golden-brown color on the exterior of the fries.

Why are my potato wedges chewy? ›

Use a high heat source: Bake or fry the potato wedges in a hot oven (400°F to 450°F) or hot oil (350°F to 375°F). Ensure that they get crispy on the outside. Spread the potatoes out: Make sure to spread it out in a single layer, with enough space in between each wedge. It allows for even cooking and crispiness.

Bake or fry in small batches: Cooking the potato wedges in small batches will help to ensure that they cook evenly. and don't become soggy. Flip the wedges during cooking: Halfway through cooking, flip it over. It ensures that both sides are crispy and evenly cooked.

I would say the most practical way is in a toaster oven on a baking sheet covered with foil. Bake at 350 F (177 C) for about 10 minutes, turning once or twice. Keep the wedges separate from each other so that the sides stay crispy.

Cut into evenly sized pieces: Cutting the sweet potatoes into evenly sized pieces will help them cook more evenly and prevent soggy centers. Boil or steam: Boiling or steaming the sweet potatoes until they are tender, but not too soft, will help prevent them from becoming soggy.

Be generous with the oil (or butter): Don't skimp on the oil or clarified butter on your roasting sheet, or you'll end up with stuck-on, dry sweet potatoes! Don't crowd the pan: You'll get more color (and here, color equals flavor) if your potatoes have room to let off moisture instead of steaming on top of each other.