Roasted Sweet Potato Wedges (Printable)
Crispy and tender sweet potato wedges seasoned with smoked paprika and garlic powder.
# Ingredient List:
→ Vegetables
01 - 4 medium sweet potatoes (about 2 lb), scrubbed and unpeeled
→ Seasonings
02 - 2 tbsp olive oil
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)
→ Garnish
08 - 2 tbsp chopped fresh parsley
09 - Lemon wedges, for serving
# Steps:
01 - Preheat your oven to 425°F. Line a large baking tray with parchment paper.
02 - Cut sweet potatoes lengthwise into wedges, about ¾ inch thick.
03 - In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, pepper, and cayenne (if using) until evenly coated.
04 - Arrange the wedges in a single layer on the prepared baking tray, making sure they are not crowded.
05 - Roast for 15 minutes, then flip the wedges and roast for another 15 minutes or until golden, crisp on the edges, and tender inside.
06 - Transfer to a serving platter, sprinkle with parsley, and serve with lemon wedges if desired.
# Expert Advice:
01 -
- The contrast between crispy edges and fluffy centers is absolutely addictive
- Smoked paprika transforms ordinary sweet potatoes into something extraordinary
- They are naturally healthy but taste completely indulgent
02 -
- Crowding the baking tray is the fastest way to soggy wedges so use two trays if needed
- Adding a tablespoon of cornstarch to the oil mixture creates an extra crispy crust
03 -
- Cut the wedges as evenly as possible so they all finish cooking at the same time
- Let the tray sit in the hot oven for an extra few minutes if they need more crunch