It was one of those crisp October evenings when the farmers’ market was practically giving away jewel-toned sweet potatoes. I lugged a five-pound sack home, determined to turn them into something that would make my spice-loving family forget all about ordinary fries. After a little experimentation—roasting at a roaring 425 °F, tossing the wedges in a whisper of cornstarch for extra crunch, and whisking together a smoky, sriracha-kissed mayo—I finally watched the pan disappear in minutes. These Baked Sweet Potato Wedges with a Spicy Mayo have since become our go-to main dish for busy weeknights, game-day spreads, and even casual date nights when we want comfort food that still feels vibrant and wholesome. They’re naturally gluten-free, vegetarian, and loaded with vitamin A, yet they satisfy like the best pub grub. If you need a crowd-pleaser that comes together in under 45 minutes, you just found it.

Why This Recipe Works

Restaurant-Level Crispness: A light dusting of cornstarch plus high-heat roasting creates caramelized edges without deep-frying.
Flavor-Packed Dipping Sauce: Smoked paprika and sriracha give the mayo layered heat that complements sweet potatoes beautifully.
One-Pan Simplicity: Toss, spread, bake—minimal dishes, maximum reward.
Main-Dish Hearty: Serve over a bed of arugula with black beans for a complete vegetarian meal.
Meal-Prep Friendly: Wedges reheat like a dream in the air-fryer while the mayo keeps for up to a week.
Family Customizable: Dial the cayenne up or down so toddlers and spice finds can coexist happily.

Ingredients You'll Need

Sweet Potatoes: Look for firm, unblemished jewels or garnets—medium size yields the creamiest interior. Avoid the giant supermarket monsters; they’re often woody. Leave the skin on for extra fiber and that rustic wedge aesthetic.

Cornstarch: The secret-crunch agent. Arrowroot or potato starch work in a pinch, but cornstarch is cheapest and most reliable.

Olive Oil: A generous tablespoon per potato ensures golden edges. Avocado oil is a neutral, high-smoke-point swap if that’s what you keep on hand.

Smoked Paprika: Spanish pimentón dulce layers subtle campfire perfume onto both wedges and mayo. Regular paprika is fine, but smoked is worth the jar.

Cayenne Pepper: Control the heat. Start with ⅛ teaspoon and bump up if you like a prickle on the back of your throat.

Sea Salt & Freshly Ground Black Pepper: Salt draws moisture out, aiding crisping. Grind the pepper yourself for citrusy top notes.

Mayonnaise: Use your favorite—homemade, avocado-oil-based, or classic. Low-fat varieties thin the sauce; full-fat delivers silkiness.

Sriracha: Adds fermented chili complexity plus a blush color. Substitute gochujang for deeper umami or chipotle purée for a Tex-Mex spin.

Lime Juice: Brightens the mayo and balances the sweet potatoes. Fresh is non-negotiable; the bottled stuff tastes like floor cleaner.

Optional Toppings: Toasted sesame seeds, chopped cilantro, or vegan feta crumbles turn this into a main-dish showstopper.

How to Make Baked Sweet Potato Wedges with a Spicy Mayo

Heat the Oven Hot

Place a rimmed sheet pan on the middle rack and preheat to 425 °F (220 °C). Starting with a screaming-hot surface mimics a deep-fryer and prevents sticking.

Slice into Even Spears

Scrub 3 medium sweet potatoes and pat bone-dry. Halve lengthwise, place cut-side down for stability, then cut each half into 4–5 wedges. Uniformity ensures they roast at the same rate.

Toss with the Magic Coating

In a roomy bowl combine 1 Tbsp cornstarch, 1 tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper, and optional cayenne. Add wedges, drizzle with 3 Tbsp olive oil, and toss until every surface is glossy and seasoned.

Arrange Without Crowding

Carefully remove the pre-heated pan. Scatter wedges in a single layer, cut-side down for maximum caramel contact. Overlapping = steamed, flabby fries—resist the urge!

Roast to GBD (Golden Brown Delicious)

Bake 20 minutes. Flip each wedge with tongs, rotate the pan, and bake another 12–15 minutes until edges blister and centers yield to gentle pressure.

Whip Up the Spicy Mayo

While the wedges roast, whisk ½ cup mayo, 1 Tbsp sriracha, 1 tsp lime juice, ¼ tsp smoked paprika, and a pinch of salt. Taste; add more heat or citrus as desired.

Season & Serve

Transfer hot wedges to a platter, sprinkle with flaky salt and optional cilantro. Serve the spicy mayo in a ramekin for dipping—or drizzle in a cheffy zig-zag.

Expert Tips

Don’t Skimp on Preheat Time

An oven thermometer is your best friend; many home ovens run 25 degrees cool, and cool ovens = limp fries.

Flip Once, Not More

Constant turning tears the starchy surface and prevents that beautiful crust from forming.

Pat Dry Again

Even after scrubbing, a quick towel-dry removes surface moisture that would otherwise steam the potatoes.

Rest on a Rack

For ultimate crispness, transfer roasted wedges to a wire rack for 2 minutes so steam doesn’t re-soften the bottoms.

Variations to Try

Storage Tips

Refrigerate: Cool wedges completely, then store in an airtight container up to 4 days. Keep spicy mayo separately for up to 7 days.

Reheat: Air-fry at 380 °F for 4 minutes or convection bake at 400 °F for 6 minutes. Microwaves sacrifice crispness—skip them.

Freeze: Flash-freeze cooled wedges on a tray, then transfer to a zip bag for up to 2 months. Reheat from frozen in a 425 °F oven for 12 minutes.

Make-Ahead: Slice potatoes the night before; store submerged in cold water with a splash of lemon to prevent browning. Drain and towel-dry before proceeding.

Frequently Asked Questions

In the U.S. most “yams” are actually orange-fleshed sweet potatoes—perfect for this recipe. True yams (often found in Caribbean markets) are starchier and drier; they’ll work but need an extra drizzle of oil.

Reduce sriracha to 1 tsp or substitute ketchup. Kids love the creamy texture; you’ll still get a hint of paprika complexity without the burn.

Absolutely. Preheat grill to medium-high, oil grates, and cook wedges cut-side down 4 minutes per side. Finish on upper rack with lid closed to cook through.

Use light-colored sheet pans if possible; dark pans absorb heat and darken edges faster. If wedges brown too quickly, lower oven to 400 °F and extend time by 5 minutes.

Swap mayo for vegan mayo or silken-tofu aioli. The rest of the ingredients are plant-based, so you’ll have a crowd-pleasing vegan main dish.

Baked Sweet Potato Wedges with a Spicy Mayo

Why This Recipe Works

Ingredients You'll Need