Roasted Sweet Potato Wedges (Print Version)
Crispy, tender sweet potato wedges seasoned with smoky paprika, perfect for sides or snacks.
# What You Need:
→ Vegetables
01 - 2 large sweet potatoes (about 1.75 lbs), 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 - 1 tbsp chopped fresh parsley
08 - Lemon wedges, for serving
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Cut sweet potatoes lengthwise into wedges, about ½ inch thick.
03 - In a large bowl, toss wedges with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
04 - Arrange wedges in a single layer on the prepared baking sheet, skin side down.
05 - Roast for 25–30 minutes, flipping halfway, until golden, crisp, and tender.
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 feels like eating something decadent while being completely wholesome
- These wedges reheat surprisingly well, making them perfect for meal prep lunches that actually taste better the next day
02 -
- Crowding the baking sheet is the fastest way to end up with soggy wedges instead of crispy ones
- The cornstarch trick mentioned in the notes genuinely works wonders for extra crunch
03 -
- Make sure your oven is fully preheated before the wedges go in for maximum crispy edges
- Letting the wedges cool for just a few minutes after roasting helps them develop even more crunch