Roasted Sweet Potato Wedges (Printable)
Crispy and tender sweet potato wedges roasted with smoky paprika and a hint of spice.
# What You Need:
→ Vegetables
01 - 2 large sweet potatoes (approximately 1.5 lbs), scrubbed and unpeeled
→ Oils & Fats
02 - 2 tbsp olive oil
→ Spices & Seasonings
03 - 1 ½ tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper
07 - ¼ tsp cayenne pepper (optional, for heat)
→ Garnish (optional)
08 - 2 tbsp chopped fresh parsley
09 - Lemon wedges, to serve
# How To Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the sweet potatoes into wedges: halve lengthwise, then cut each half into 4–6 thick wedges.
03 - In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, pepper, and cayenne (if using) until well coated.
04 - Arrange the wedges in a single layer on the prepared baking sheet, leaving space between each wedge for even roasting.
05 - Roast for 25–30 minutes, flipping halfway through, until the wedges are golden brown and crisp on the edges.
06 - Transfer to a serving platter. Sprinkle with chopped parsley and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The contrast between crispy edges and creamy centers makes them impossible to stop eating
- Smoked paprika adds a depth that turns humble sweet potatoes into something restaurant worthy
- They're equally perfect alongside a weeknight dinner or as the star of your snack spread
02 -
- Overcrowding the baking sheet is the fastest way to end up with soggy wedges instead of crispy ones
- Soaking cut wedges in cold water for 30 minutes removes excess starch and seriously ups the crispiness factor
- Letting them cool for just a few minutes after roasting helps them develop that perfect texture contrast
03 -
- Don't skimp on the olive oil, it's crucial for that crispy exterior we all want
- Room temperature sweet potatoes roast more evenly than cold ones from the fridge