Roasted Sweet Potato Wedges (Printable)

Crispy sweet potato wedges infused with smoked paprika for a smoky, tender finish.

# What You Need:

→ Vegetables

01 - 2 large sweet potatoes (about 28 oz), scrubbed and unpeeled

→ 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 - 2 tbsp chopped fresh parsley
08 - 1 tsp flaky sea salt (to finish)

# How To Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Cut the sweet potatoes lengthwise into wedges—about 8 per potato.
03 - Place the wedges in a large bowl. Add olive oil, smoked paprika, garlic powder, sea salt, and black pepper. Toss until evenly coated.
04 - Arrange the wedges in a single layer on the prepared baking sheet, making sure they are not crowded.
05 - Roast for 15 minutes, then flip the wedges. Continue roasting for another 15 minutes, or until golden brown and crisp on the edges.
06 - Remove from the oven. Sprinkle with chopped parsley and flaky sea salt, if desired. Serve immediately.

# Expert Tips:

01 -
  • The natural sweetness of sweet potatoes meets smoky depth in a way that feels sophisticated but takes almost no effort
  • They reheat surprisingly well, which means you can make a big batch and actually eat them all week without that sad leftover taste
02 -
  • Soaking cut wedges in cold water for 30 minutes removes excess starch and makes them noticeably crispier—just pat them completely dry before seasoning
  • If your wedges are browning too fast but still feel soft inside, lower the temperature to 200°C and give them more time
03 -
  • Preheat your baking sheet for 5 minutes before adding the wedges—they'll start crisping immediately on contact
  • Don't skip the flaky salt finish if you can help it; it adds texture and bright pops of saltiness that elevate the whole dish

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