Roasted Sweet Potato Wedges

My kitchen smelled like burnt sugar the first time I tried roasting sweet potatoes, mostly because I didn't know they caramelize so aggressively on high heat. But I left that tray in anyway, curious, and ended up with these crackling-edged wedges that tasted nothing like the soggy baked sweet potatoes I'd grown up with. Now I make them constantly, and that smoked paprika has become my secret weapon for turning a simple vegetable into something that actually disappears from the plate.

I made these for a Friday night when friends suddenly texted asking what I was cooking, and I realized I had nothing but sweet potatoes and basic spices on hand. Forty minutes later, everyone was dipping them in whatever was in my fridge and asking for the recipe, which felt ridiculous to explain because it's literally just roasted vegetables. But that's the magic of it—simplicity executed well feels like you've done something special.

Ingredients

• 2 large sweet potatoes (about 800 g), scrubbed and cut into wedges: Smaller, more uniform wedges cook faster and crisper, so take a minute to make them roughly the same thickness.
• 2 tbsp olive oil: This is enough to coat without making them greasy, but don't skip it or you'll end up with sad, dry wedges.
• 1 ½ tsp smoked paprika: This is the whole flavor here, so use real smoked paprika, not the mild stuff that tastes like nothing.
• 1 tsp garlic powder: Fresh garlic burns too easily at high heat, so powder actually works better in this situation.
• ½ tsp ground black pepper and ¾ tsp sea salt: Taste as you go—you might want less salt depending on your oil.
• 2 tbsp chopped fresh parsley and lemon wedges (optional): The parsley adds brightness at the end, and lemon cuts through the richness if they feel too heavy.

Instructions

Heat your oven until it's properly hot:

Preheat to 220°C (425°F) and line a baking sheet with parchment paper so cleanup is effortless and nothing sticks. Give it a few minutes to reach temperature—this matters.

Coat everything evenly:

Toss the wedges in a large bowl with olive oil and all the seasonings, making sure every piece gets touched by the paprika. If you have a wedge that's pale, add it back to the pile and toss again.

Spread them out with breathing room:

Arrange the wedges in a single layer on the baking sheet, leaving space between each one so they roast instead of steam. Crowding them is the easiest way to end up with soft edges instead of crispy ones.

Roast and flip:

Slide the tray into the oven for about 25–30 minutes, turning the wedges halfway through so they brown evenly on both sides. They're done when the edges are deeply golden and a fork slides through the thickest part easily.

Finish with brightness:

Transfer them to a serving platter, scatter parsley over the top if you have it, and serve with lemon wedges so people can squeeze acidity over them if they want.

Save

There's a moment midway through roasting when the kitchen fills with this earthy, slightly smoky smell and you know you've nailed it. These wedges stopped being "something I made with vegetables on hand" and became the side dish I actively plan meals around, which is silly but also completely true.

Why Smoked Paprika Changes Everything

Regular paprika is fine, but smoked paprika has this depth that tastes like someone actually knew what they were doing in the kitchen. It's one ingredient, but it transforms these wedges from "healthy side" into something people actually want to eat. Once you taste the difference, you won't go back.

Making Them Crispier Than You'd Think Possible

The starch in sweet potatoes is what keeps them soft, so soaking them before cooking genuinely works—I was skeptical until I tried it side by side. The cold water soak takes 30 minutes, but you end up with edges that actually shatter when you bite them, which feels indulgent for something so simple. High heat and good spacing on the pan do the rest of the work.

Ideas for Serving and Dipping

These are perfect on their own, but they're also magic with a dipping sauce waiting nearby. Garlic aioli, tahini drizzle, or even a simple yogurt mixed with lemon and fresh herbs takes them from side dish to something more interesting. I've also learned that a squeeze of fresh lemon right before eating adds brightness that balances the earthiness perfectly.

• Mix Greek yogurt with lemon juice and fresh dill for a cool, tangy dip that complements the warmth of the spices.
• Make a simple garlic aioli by whisking mayo with minced garlic and a pinch of smoked paprika to match the theme.
• If you want heat, dust a tiny pinch of cayenne pepper over the wedges right after they come out of the oven.

Save

These wedges have become my go-to when I want something that tastes like I tried, but took barely any time. They're proof that simplicity, done right, is all the special occasion you need.

Recipe FAQs

→ How do I achieve crispy sweet potato wedges?

Soaking the wedges in cold water for 30 minutes before roasting removes excess starch, helping them crisp up better. Also, avoid overcrowding on the baking sheet to allow even roasting.

→ Can I substitute smoked paprika?

Yes, you can use regular paprika for a milder flavor or add a pinch of cayenne for some heat, depending on your preference.

→ What temperature is ideal for roasting?

Roast the wedges at 220°C (425°F) to ensure a crispy exterior and tender inside within 25-30 minutes.

→ What are good serving suggestions?

These wedges pair well with garlic aioli, yogurt dips, or a squeeze of fresh lemon for added brightness.

→ Are these wedges suitable for special diets?

Yes, they are naturally vegan and gluten-free, making them a versatile option for many dietary needs.