Slow Cooker Pork Carnitas Recipe: Crispy, Juicy Mexican Pork

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Slow cooker pork carnitas is the easiest path to the best tacos of your life: a pork shoulder rubbed with cumin and oregano, slow-cooked in orange and lime juice until it falls apart, then crisped in a hot pan until the edges turn golden and crackly. Juicy inside, crispy outside — that contrast is the whole point. The slow cooker does the hard work. Eight hours on low turns a tough shoulder meltingly tender, and the citrus in the cooking liquid keeps the pork bright instead of heavy. The real magic happens at the end: shred the pork, spread it in a screaming-hot skillet with a splash of its own cooking liquid, and let it sit undisturbed until the edges char. Do not skip that step — crisping is what makes carnitas carnitas. Crispy edges, juicy center — carnitas night done right. Recipe Info Prep time: 15 minutes Cook time: 8 hours (slow cooker, low) Total time: 8 hours 30 minutes Servings: 8 Calories: ~520 kcal per serving Pork, citrus and spice — carnitas starts h...
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Crispy Roasted Sweet Potato Wedges Recipe: Spiced, Golden and Easy

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Crispy roasted sweet potato wedges are proof that the best side dishes are often the simplest: thick wedges of orange sweet potato tossed in olive oil and warm spices, roasted at high heat until the edges caramelize and crisp while the centres stay soft and fluffy. They are sweet, smoky, and dangerously snackable.

The trick to real crispiness is not a secret coating or a fancy technique — it is space, heat, and patience. Give the wedges room on the tray, roast them hot, and do not flip them too early. Serve them with a cool yogurt dip or simply as they are, and watch them disappear before the main course hits the table.

Crispy roasted sweet potato wedges with golden spiced edges on a baking tray with dipping sauce

Golden, crisp at the edges, and fluffy inside — the side dish that steals the show.

Recipe Info

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Servings: 4
  • Calories: ~290 kcal per serving
Flat lay of sweet potato wedge ingredients: sweet potatoes, olive oil, paprika, garlic powder, cumin, salt and fresh parsley

Sweet potatoes and a handful of spices — that is all crispy wedges need.

Ingredients

  • 900 g / 2 lb sweet potatoes (about 3 medium), scrubbed and unpeeled
  • 3 tbsp olive oil (45 ml)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 1 tsp flaky sea salt, plus extra to taste
  • 1/2 tsp black pepper, freshly ground
  • 1 tbsp cornstarch (cornflour) (8 g), optional but recommended for extra crispiness
  • 2 tbsp fresh parsley, chopped, to garnish
  • Flaky sea salt, to finish
Close-up of a crispy roasted sweet potato wedge with caramelized edges and flaky salt

Crisp outside, soft inside — the wedge worth fighting over.

Instructions

  1. Preheat the oven: Preheat the oven to 220°C (425°F). Place a large rimmed baking tray in the oven while it heats — a hot tray helps the wedges crisp from the moment they land.
  2. Cut the wedges: Halve each sweet potato lengthwise, then cut each half into 4 even wedges, about 2 cm (3/4 inch) thick at the widest point. Try to keep the wedges roughly the same size so they cook evenly.
  3. Season: In a large bowl, toss the wedges with the olive oil, smoked paprika, garlic powder, cumin, onion powder, salt, and pepper until evenly coated. If using cornstarch, sprinkle it over and toss again — it forms a thin, crisp crust in the oven.
  4. Arrange with space: Carefully remove the hot tray from the oven and arrange the wedges in a single layer, skin-side down where possible, with space between them. Crowded wedges steam instead of roasting, so use two trays if needed.
  5. Roast undisturbed: Roast for 15 minutes without touching them, so the bottoms can brown and crisp properly.
  6. Flip and finish: Flip each wedge and roast for a further 12–15 minutes until deep golden at the edges, crisp on the outside, and easily pierced with a fork.
  7. Season and serve: Transfer to a serving plate, sprinkle with flaky sea salt and chopped parsley, and serve hot with your favourite dip — garlic yogurt, chipotle mayo, or simply on their own.

Tips & Variations

  • Keep the skin on. The skin crisps beautifully, adds fibre, and helps the wedges hold their shape. Just scrub the sweet potatoes well before cutting.
  • Cut evenly or pay the price. Thin wedges burn while thick ones stay raw in the middle. Aim for a consistent 2 cm thickness and sort any smaller pieces to one side of the tray.
  • Do not crowd the tray. This is the number one reason wedges turn soft. If they do not fit in a single layer with breathing room, use a second tray — it is worth the washing up.
  • Let them sit before flipping. Resist the urge to move the wedges in the first 15 minutes. They release naturally from the tray once a crust has formed; forcing them early tears that crust off.
  • Try a sweet-spicy version. Add 1/2 teaspoon of chili powder and a drizzle of honey in the last 5 minutes of roasting for a hot-sweet glaze.
  • Make them herby. Toss the hot wedges with chopped rosemary and thyme, or a spoonful of garlic butter, straight out of the oven.
  • Reheat in the oven, never the microwave. Leftover wedges crisp up again in 8–10 minutes at 200°C (400°F). The microwave turns them soft and is best avoided.

Nutrition Note

This is an approximate guide only, not dietary advice. One serving contains roughly 290 kcal, 4 g protein, 11 g fat, and 45 g carbohydrates. Sweet potatoes are rich in vitamin A (beta-carotene), vitamin C, potassium, and fibre, making these wedges a nutrient-dense alternative to regular fries. Baking instead of deep-frying keeps the fat content modest.

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FAQ

Why are my sweet potato wedges soggy instead of crispy?

Almost always overcrowding or too low a temperature. Use a hot tray, a 220°C (425°F) oven, a single layer with space between wedges, and do not flip them before a crust forms.

Do I need to soak sweet potatoes before roasting?

Soaking is optional. A 30-minute soak in cold water can remove some surface starch and help crisping, but with the cornstarch method and a hot oven, unsoaked wedges still crisp well — just dry them thoroughly after washing.

Should I peel sweet potatoes for wedges?

No — the skin crisps up, adds fibre, and helps the wedge hold together. Scrub them clean and leave the skin on.

Can I make sweet potato wedges in an air fryer?

Yes. Air-fry at 200°C (400°F) for 15–18 minutes, shaking the basket halfway through, working in batches so the wedges stay in a single layer.

What dips go best with sweet potato wedges?

Garlic yogurt dip, chipotle mayonnaise, guacamole, or a simple sriracha mayo all work beautifully. The wedges are sweet and smoky, so a cool, tangy dip balances them best.

Golden, spiced, and crisp at the edges — these are the roasted sweet potato wedges that will steal the spotlight from whatever main dish they accompany. Have you tried this recipe? Tell us in the comments below, and save it for your next easy side dish or snack!

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