Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.

Scrub the sweet potatoes well. Do not peel—the skin helps hold the wedges together and adds fiber. Cut each potato in half crosswise, then cut each half into ½-inch thick wedges. Aim for even thickness so they cook uniformly.

Place the wedges in a large bowl and cover with cold water. Let them soak for 10 minutes. This removes excess surface starch, which is the number one cause of soggy wedges.

Drain the wedges in a colander and pat them very dry with a clean kitchen towel or paper towels. Moisture is the enemy of crispiness—take a moment to blot thoroughly.

Return the dry wedges to the bowl. Sprinkle the cornstarch over them and toss gently until every wedge is lightly coated. The cornstarch creates a thin, crispy shell as it bakes.

Drizzle the oil over the wedges and toss again. Add the smoked paprika, garlic powder, salt, pepper, and cayenne if using. Toss until evenly coated.

Arrange the wedges in a single layer on the prepared baking sheet. Do not overcrowd—they need space for hot air to circulate. If they touch, they steam instead of crisp. Use two sheets if needed.

Bake for 15 minutes, then flip each wedge with a spatula. Bake for another 10 minutes, or until the wedges are golden brown and crispy on the edges. The centers should be tender when pierced with a fork.

Let them rest on the baking sheet for 2 minutes before serving. This allows the crust to set. Serve hot.