Roasted Sweet Potato Wedges

I burned my first batch because I opened the oven door too many times, convinced they weren't crisping. My kitchen smelled like charred paprika for hours. The next time, I left them alone, trusted the heat, and they came out golden and perfect.

I made these for a friend who swore she hated sweet potatoes. She ate half the tray standing at the counter, still warm, before I could even finish plating the rest. She asked for the recipe before she left.

Ingredients

• Sweet potatoes: Look for firm ones with smooth skin, they roast more evenly and the texture stays creamy inside while the edges crisp up beautifully.
• Olive oil: Just enough to coat them without making them soggy, I learned the hard way that too much oil steams them instead of roasting.
• Smoked paprika: This is the secret, it brings a warm, slightly smoky flavor that makes these wedges unforgettable.
• Garlic powder: It toasts in the oven and creates little pockets of savory flavor that balance the sweetness.
• Black pepper: A subtle heat that wakes up the other spices without overpowering.
• Sea salt: It draws out moisture and helps the edges get crispy and caramelized.
• Fresh parsley: A handful of brightness at the end makes them look and taste fresh.
• Lemon wedges: A squeeze of citrus cuts through the richness and makes every bite feel lighter.

Instructions

Preheat and prep:

Set your oven to 220°C and line a baking sheet with parchment paper. The high heat is what makes the edges crisp, so don't skip preheating.

Season the wedges:

Toss the sweet potato wedges in a large bowl with olive oil, smoked paprika, garlic powder, black pepper, and salt until every piece is coated. Use your hands, it's faster and more thorough.

Arrange on the sheet:

Spread the wedges in a single layer with space between each one. Crowding them traps steam and makes them soft instead of crispy.

Roast and turn:

Roast for 25 to 30 minutes, flipping them halfway through so both sides get golden. You'll know they're done when the edges are dark and caramelized.

Garnish and serve:

Move them to a platter, scatter parsley on top, and serve with lemon wedges on the side. They're best eaten warm, right away.

Save

My nephew, who refuses most vegetables, grabbed three wedges off the tray before dinner was even served. He didn't know they were healthy, he just liked the way they tasted.

Variations to Try

Add a pinch of cayenne if you like heat, or swap the smoked paprika for regular if you want something milder. I've also tried tossing them with fresh rosemary and a drizzle of honey after roasting, and it turns them into something almost dessert-like.

Serving Suggestions

These are perfect alongside grilled chicken or fish, but I've also eaten them as a snack with garlic aioli or a tangy yogurt dip. They disappear fast no matter what you pair them with.

Storage and Reheating

Leftovers keep in the fridge for up to three days, though they lose some crispness. Reheat them in the oven at 200°C for about 10 minutes to bring back the texture, microwaving makes them soggy.

• Let them cool completely before storing to avoid condensation.
• Don't stack them in the container or they'll stick together.
• Freeze them before roasting if you want to prep ahead, then bake straight from frozen adding 5 extra minutes.

Save

These wedges have become my go-to when I need something quick, comforting, and a little bit special. I hope they become that for you too.

Recipe FAQs

→ How do I achieve crispy sweet potato wedges?

Soaking the wedges in cold water before roasting helps remove excess starch, promoting crispiness. Also, ensure the wedges are spaced out on the baking sheet and roasted at a high temperature.

→ Can I substitute smoked paprika with another spice?

Yes, regular paprika can be used for a milder flavor, or add a pinch of cayenne for a spicier kick.

→ What herbs pair well with sweet potato wedges?

Fresh parsley works wonderfully as a garnish, adding color and freshness that complements the smoky spices.

→ Are these wedges suitable for special diets?

They are vegan and gluten-free, making them suitable for a wide range of dietary preferences.

→ What dips complement roasted sweet potato wedges?

Garlic aioli or yogurt-based dips enhance the flavor, adding creaminess and a tangy contrast.