Roasted Sweet Potato Wedges (Printable)

Crispy sweet potato wedges with smoked paprika, garlic, and a touch of lemon for a tasty, healthy side dish.

# Ingredient List:

→ Vegetables

01 - 2 large sweet potatoes, scrubbed and cut into wedges

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon ground black pepper
06 - ¾ teaspoon sea salt

→ Optional Garnish

07 - 2 tablespoons chopped fresh parsley
08 - Lemon wedges, for serving

# Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, black pepper, and sea salt until evenly coated.
03 - Place the seasoned wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
04 - Roast for 25 to 30 minutes, turning halfway through, until edges are golden and crisp and the interior is tender.
05 - Transfer the wedges to a serving platter. Garnish with chopped parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • They satisfy the craving for fries without any guilt or heavy oil.
  • The smoked paprika adds a depth that makes them taste like they came from a restaurant.
02 -
  • Don't skip the flip halfway through, the bottoms will burn and the tops will stay pale if you forget.
  • Soaking the wedges in cold water for 30 minutes before roasting removes extra starch and makes them crispier, but dry them completely or the oil won't stick.
03 -
  • Cut the wedges the same size so they cook evenly, uneven pieces mean some burn while others stay raw.
  • Use parchment paper instead of foil, it prevents sticking and makes cleanup easier.

Go Back