Roasted Sweet Potato Wedges (Printable)
Crispy roasted sweet potato wedges flavored with smoked paprika and spices for a tasty side.
# What You'll Need:
→ Vegetables
01 - 2 large sweet potatoes, scrubbed and cut into wedges (approximately 28 oz)
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon ground black pepper
06 - ¾ teaspoon sea salt
→ Optional Garnish
07 - 2 tablespoons chopped fresh parsley
08 - Lemon wedges, for serving
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato wedges with olive oil, smoked paprika, garlic powder, black pepper, and sea salt until evenly coated.
03 - Spread the seasoned wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
04 - Roast for 25 to 30 minutes, turning once halfway through, until wedges are golden and crisp at the edges and tender inside.
05 - Transfer the wedges to a serving platter. Sprinkle with chopped parsley and serve with lemon wedges if desired.
# Expert Advice:
01 -
- The outside gets shatteringly crisp while the inside stays pillowy soft, which somehow feels like a small victory every time.
- Smoked paprika does all the heavy lifting, so you barely need salt and garlic to make something actually crave-worthy.
- They're naturally vegan and gluten-free, but taste indulgent enough that nobody notices they're also kind of healthy.
02 -
- Crowded wedges steam instead of roast—give them space on the pan or you'll regret it halfway through cooking.
- Soaking the cut wedges in cold water for 30 minutes before cooking removes excess starch and makes them exponentially crispier, which is worth the planning ahead.
03 -
- Cut the wedges roughly the same thickness so they cook evenly—thinner wedges finish while thicker ones are still soft.
- Don't open the oven door constantly to check on them; let the heat do its work undisturbed until the halfway point.