Roasted Sweet Potato Wedges (Printable version)

Crispy, tender sweet potato wedges with smoky paprika for a flavorful and healthy side dish.

# Ingredient list:

→ Vegetables

01 - 2 large sweet potatoes (about 1.75 lbs), scrubbed and cut into wedges

→ 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

→ Optional Garnish

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

# Directions:

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, sea salt, and black pepper until evenly coated.
03 - Arrange the wedges in a single layer on the prepared baking sheet, leaving space between each piece for even roasting.
04 - Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the wedges are golden brown and crisp on the edges.
05 - Transfer to a serving platter, sprinkle with chopped parsley, and serve hot with lemon wedges if desired.

# Expert Tips:

01 -
  • The contrast between shattering crispy edges and soft creamy centers will ruin regular fries for you forever
  • Smoked paprika transforms humble sweet potatoes into something that feels restaurant fancy but takes zero effort
02 -
  • Soaking cut wedges in cold water for 30 minutes removes excess starch and dramatically improves the final texture
  • Crowding the baking sheet is the fastest way to end up with soggy disappointment when you want crispy perfection
03 -
  • Flip the wedges individually rather than shaking the pan to prevent them from breaking apart
  • Let the roasted wedges rest on the baking sheet for 5 minutes before serving to help them firm up

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