Roasted Sweet Potato Wedges

The smell of smoked paprika hitting hot olive oil always stops me in my tracks. My roommate used to make these wedges during our Friday movie nights, and the entire apartment would fill with this incredible savory aroma that had neighbors knocking on our door within minutes.

Last winter, I made three batches back to back for a potluck because people kept asking for the recipe. Someone actually hid the serving bowl to make sure there would be leftovers.

Ingredients

• 2 large sweet potatoes: Leaving the skin on adds such lovely texture and holds the wedges together beautifully while roasting
• 2 tbsp olive oil: This amount creates the perfect crispy exterior without making the wedges greasy
• 1½ tsp smoked paprika: The smokiness is what makes these irresistible, do not skip this ingredient
• ½ tsp garlic powder: Adds a subtle savory depth that complements the natural sweetness
• ½ tsp sea salt: Enhances the sweet potato flavor while balancing the spices
• ¼ tsp freshly ground black pepper: Provides just enough warmth to make each bite interesting
• 1 tbsp chopped fresh parsley: The bright freshness cuts through the richness perfectly
• Lemon wedges: A squeeze of acid transforms the entire dish

Instructions

Heat things up:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper for easy cleanup

Prep your potatoes:

Cut the sweet potatoes lengthwise into wedges about 1.5 cm thick, keeping them uniform for even cooking

Coat everything well:

In a large bowl, toss the wedges with olive oil and all the spices until every piece is glistening

Arrange for success:

Spread the wedges in a single layer on your prepared sheet, placing them skin side down

Roast to perfection:

Bake for 25 to 30 minutes, flipping halfway through, until golden and crispy with tender centers

Finish with flair:

Transfer to your serving platter, sprinkle with fresh parsley, and serve alongside lemon wedges

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My sister claimed she hated sweet potatoes until I made these for her birthday dinner. She ate an entire baking sheet by herself and texted me the next morning asking for the recipe.

Making Them Ahead

You can cut the wedges up to a day in advance and store them in cold water to prevent browning. Just pat them completely dry before tossing with oil and spices.

Dipping Sauces

While these are delicious on their own, a simple garlic yogurt dip or spicy ketchup takes them to restaurant quality levels. I once served them with a honey mustard aioli that people are still talking about.

Spice Variations

Do not be afraid to play around with the spice blend based on your mood or what is in your pantry. The basic roasting method works beautifully with so many flavor combinations.

• A pinch of cayenne adds lovely heat if you enjoy spicy food
• Sweet paprika creates a milder flavor profile for picky eaters
• A teaspoon of cumin adds earthy depth that pairs beautifully with the sweetness

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These roasted sweet potato wedges have become my go to comfort food. Simple enough for a Tuesday dinner but impressive enough for any gathering.

Recipe FAQs

→ How do I get the wedges crispy?

Ensure the wedges are evenly coated with oil and spaced apart on the baking sheet. For extra crispiness, sprinkle a bit of cornstarch before roasting.

→ Can I add a spicy kick to these wedges?

Yes, adding a pinch of cayenne pepper to the seasoning mix gives a nice heat without overpowering the smoky paprika flavor.

→ What is the best way to cut sweet potatoes for even cooking?

Slice them lengthwise into wedges about 1.5 cm thick to ensure they cook evenly and achieve the right tenderness.

→ Are these wedges suitable for gluten-free diets?

Yes, these sweet potato wedges contain no gluten ingredients, making them suitable for gluten-free diets.

→ What garnishes complement these wedges well?

Chopped fresh parsley adds brightness, while lemon wedges provide a refreshing tang. Garlic yogurt or spicy ketchup dips are also excellent.