Roasted Sweet Potato Wedges (Printable)
Crispy edges and tender centers with smoked paprika seasoning; a perfect healthy side or snack.
# What You Need:
→ Vegetables
01 - 2 large sweet potatoes (about 1.5 lbs), scrubbed and unpeeled
→ Oils & Seasonings
02 - 2 tbsp olive oil
03 - 1½ tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper
→ Optional Garnish
07 - 1 tbsp chopped fresh parsley
08 - Flaky sea salt, to taste
# How To Make It:
01 - Preheat your oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the sweet potatoes in half lengthwise, then slice each half into 4–6 wedges, depending on size.
03 - Place the wedges in a large bowl. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss well to coat evenly.
04 - Spread the wedges in a single layer on the prepared baking sheet, making sure they are not overlapping.
05 - Roast for 15 minutes, then flip the wedges using a spatula. Continue roasting for another 15 minutes, or until golden, crisp on the edges, and tender inside.
06 - Transfer to a serving platter. Sprinkle with chopped parsley and flaky sea salt, if desired. Serve hot.
# Expert Tips:
01 -
- The contrast between caramelized crispy edges and creamy centers is absolutely addictive
- They come together in under 45 minutes with ingredients you probably already have
- The seasoning blend hits that perfect sweet and smoky balance that keeps everyone reaching for more
02 -
- Soaking the wedges in cold water for 30 minutes and patting them completely dry removes excess starch for extra crispiness
- Crowding the baking sheet is the fastest way to end up with soggy steamed potatoes instead of roasted ones
- Letting them cool slightly on the pan helps the crust firm up before serving
03 -
- Cut your wedges as evenly as possible so they all finish cooking at the same time
- Use a rimmed baking sheet to prevent any oil drips in your oven
- Preheat the pan with the oven for an extra crispy bottom crust