Skip to main content
Bon Appétit

Cornmeal-Crusted Sweet Potato Wedges

5.0

(2)

CornmealCrusted Sweet Potato Wedges on a white organic shaped plate
Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma Ringness

Sweet potatoes never quite live up to the crisp reputation of their starchier cousins. Well, not anymore. Here we use cornmeal (make sure it is finely ground—this is no job for polenta) to play sensory tricks, giving these wedges a pervasive crunch. The nutritional yeast adds a lip-smacking, chicken-bouillon-like quality to the whole operation, for a taste reminiscent of KFC’s dearly departed potato wedges. Greasing the baking sheet with butter before adding the oiled potatoes ensures deeply browned surfaces.

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

What you’ll need

Recipe information

  • Total Time

    35 minutes

  • Yield

    2–4 servings

Ingredients

⅓

cup mayonnaise

1

Tbsp. malt vinegar or sherry vinegar

¼

cup nutritional yeast

2

Tbsp. fine cornmeal

1

Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

2

tsp. garlic powder

1

tsp. freshly ground pepper

1

tsp. paprika

½

tsp. ground cumin

½

tsp. sugar

2

medium sweet potatoes (about 1 lb.), scrubbed, cut into ½"-thick wedges

5

Tbsp. extra-virgin olive oil

Room-temperature unsalted butter (for pan)

Preparation

  1. Step 1

    Place a rack in lowest position in oven and preheat to 425°. Stir ⅓ cup mayonnaise and 1 Tbsp. malt vinegar or sherry vinegar in a small bowl to combine. Cover and chill sauce until ready to serve.

    Step 2

    Stir together ¼ cup nutritional yeast, 2 Tbsp. fine cornmeal, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 2 tsp. garlic powder, 1 tsp. freshly ground pepper, 1 tsp. paprika, ½ tsp. ground cumin, and ½ tsp. sugar in a small bowl.

    Step 3

    Toss 2 medium sweet potatoes (about 1 lb.), scrubbed, cut into ½"-thick wedges, with 5 Tbsp. extra-virgin olive oil in a large bowl to coat. Add yeast mixture and toss to coat (mixture will be thick; keep tossing to ensure potatoes are fully coated).

    Step 4

    Generously grease a large rimmed baking sheet with room-temperature unsalted butter. Arrange sweet potatoes, cut side down, on baking sheet and roast until golden brown underneath and almost tender, 15–20 minutes. Turn over and continue to roast until potatoes are golden brown on second side and tender, 6–8 minutes longer.

    Step 5

    Transfer sweet potatoes to a platter. Serve with mayo sauce for dipping.

Explore Bon AppétitDinnerSideSnackQuickEasyRoastGluten-FreeNut-FreeVegetarianSweet PotatoPotatoVegetableCornmealNutritional Yeast
Sign In or Subscribe
to leave a Rating or Review

How would you rate Cornmeal-Crusted Sweet Potato Wedges?

Leave a Review

Reviews (2)

Back to Top

  • Breading was delicious. Was a bit difficult preventing the fries from being soggy. After the initial oven bake we ended up broiling for ~5minutes to really help crisp up the fries. The seasoning was delicious and it really felt like a homemade version of a fried chicken joint's potato wedges.

    • Andrew E

    • Louisville KY

    • 10/1/2023

  • Wedges are hard to cut evenly, so instead I made about 3/8 inch cuts to get rounds, after coating with oil on bothe sides I put the coating in a old empty cheese shaker and dusted both sides. So much easier, as you can get a uniform coating on both sides. Then adjust the cooking time a little. as I am cooking something else at the time at 400, I flip them every 20 minutes or so, until done. WEorks great!!!

    • Hoppes7

    • Mims, FL

    • 10/9/2023

  • I could eat these every day. Finish them in the air fryer for a couple of minutes to crisp them up

    • Anonymous

    • Marlyand

    • 10/14/2023