Roasted Sweet Potato Wedges

One Thursday evening, I was standing in my kitchen staring at two enormous sweet potatoes, wondering how to make them interesting enough for dinner guests who'd seen every roasted vegetable trick in the book. Then I remembered a bag of smoked paprika I'd picked up months ago at a market, and something clicked—those wedges could be the star of the plate, not a side character. The first batch came out crackling and bronze, and I knew I'd stumbled onto something worth repeating.

I made these for my partner last winter when we were both tired and wanted something warm that didn't require much thinking. As the wedges roasted, our whole kitchen filled with this incredible smoky-sweet smell that made even that grey afternoon feel special. We ended up eating them straight off the baking sheet, standing over the counter, and I realized how sometimes the simplest dishes are the ones that stick with you.

Ingredients

• Sweet potatoes: Use large ones so you get wedges that are substantial and cook evenly—scrub them under cold water to remove any dirt.
• Olive oil: Don't skip it; this is what makes the edges crisp and golden, so use good quality if you have it.
• Smoked paprika: This is the flavor hero—it's mild and deeply savory, nothing like regular paprika, so don't substitute without tasting first.
• Garlic powder: A small amount gives you savory depth without overpowering the natural sweetness.
• Sea salt and freshly ground black pepper: Season to your taste—start light and adjust at the end.
• Dried thyme: Optional but adds an earthy note that rounds out the dish beautifully.
• Fresh parsley: A bright finish that wakes up the plate just before serving.

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

Cut your wedges:

Slice each sweet potato lengthwise into quarters, then cut each quarter diagonally into wedges about 1.5 cm thick. Even sizing is your friend here—it means everything cooks at the same pace.

Build the coating:

Pour olive oil into a large bowl, add the smoked paprika, garlic powder, salt, pepper, and thyme. Toss the wedges in this mixture until every piece is glossy and evenly coated. Take a moment to make sure nothing's hiding in the bottom of the bowl.

Arrange on the sheet:

Spread the wedges in a single layer with a little space between each one—crowding them means they'll steam instead of roast. This is where patience pays off.

First roast:

Let them roast for 15 minutes until they start turning golden underneath, then use a spatula to flip each one. You want both sides kissed by the heat.

Finish strong:

Roast for another 12–15 minutes, watching near the end so the edges get crispy and caramelized without burning. You're looking for deep golden brown with slightly charred corners.

Serve:

Pull them out, scatter fresh parsley over top if you'd like, and eat them while they're still warm and crispy.

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The first time I served these to my family, my nephew—who's picky about vegetables—asked for seconds. That's when I realized this dish had crossed over from just being good to being something that changes how people think about sweet potatoes. There's something about the smoky flavor and the textural contrast that makes it feel more indulgent than it actually is.

The Smoked Paprika Magic

Smoked paprika is subtle in a way that regular paprika isn't—it carries whispers of oak and smoke without any heat or bitterness. When you roast it alongside sweet potatoes, something happens chemically that brings out deeper, almost caramel-like notes in the potato itself. Once you understand that paprika isn't just a color, it changes how you cook everything.

When to Serve These

I've plated these alongside everything from grilled fish to crispy tofu to simple salads, and they never feel out of place. They're hearty enough for a light lunch but elegant enough for dinner company. The beauty is they're equally good hot, warm, or even at room temperature, so they work for meal prep or leftovers.

Variations and Customizations

If smoked paprika isn't in your pantry, chili powder brings heat, or regular paprika with a pinch of cayenne gives you a different personality. I've tested these with everything from curry powder to za'atar, and the wedge itself is sturdy enough to handle bold flavors. The core method stays the same—the spice is just the canvas you're painting with.

• For extra crisp edges, cut the wedges thinner and reduce cooking time by 5 minutes.
• Finish with a squeeze of lemon juice or lime for brightness, or a drizzle of tahini sauce for richness.
• Make a bigger batch than you think you'll need—they disappear faster than you'd expect.

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These wedges have become a quiet favorite in my kitchen—the kind of dish that's simple enough to make on a Tuesday but interesting enough that it feels like you tried. That's the best kind of recipe to have.

Recipe Questions & Answers

→ How do I achieve crispy sweet potato wedges?

Soaking the cut wedges in cold water for 30 minutes removes excess starch, helping achieve a crispier texture when roasted.

→ Can smoked paprika be substituted?

Yes, regular paprika or chili powder offer a different but tasty flavor profile if you prefer less smokiness.

→ Should I peel the sweet potatoes before roasting?

The wedges are best roasted unpeeled to retain nutrients and add texture, but peeling is optional based on preference.

→ What temperature is ideal for roasting sweet potato wedges?

Roasting at 220°C (425°F) ensures the wedges become golden and crisp without drying out the inside.

→ Are there any suggested garnishes or dips?

Fresh chopped parsley adds a bright finish, while yogurt dip, spicy ketchup, or aioli complement the smoky flavors.