Roasted Sweet Potato Wedges (Print View)
Crispy sweet potato wedges tossed in smoked paprika and garlic, roasted to golden perfection.
# What You'll Need:
→ Vegetables
01 - 2 large sweet potatoes (approximately 1.54 lbs), scrubbed and unpeeled
→ Seasonings & Oil
02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon sea salt
06 - ¼ teaspoon freshly ground black pepper
07 - ½ teaspoon dried thyme (optional)
→ Garnish
08 - 1 tablespoon chopped fresh parsley (optional)
# Step-by-Step Directions:
01 - Set oven temperature to 425°F and line a large baking sheet with parchment paper.
02 - Cut sweet potatoes into wedges approximately 0.6 inches thick, ensuring even size.
03 - In a large mixing bowl, toss wedges with olive oil, smoked paprika, garlic powder, sea salt, black pepper, and dried thyme if using, until coated uniformly.
04 - Lay wedges in a single layer on prepared baking sheet without overlapping.
05 - Roast for 15 minutes, flip each wedge, and continue roasting for an additional 12 to 15 minutes until edges are crisp and wedges are golden brown.
06 - Remove from oven and sprinkle with fresh parsley if desired before serving.
# Expert Suggestions:
01 -
- They're ready in under 45 minutes, so weeknight dinners suddenly feel less stressful.
- The smoked paprika gives you that smoky depth without any fussing or complicated technique.
- They disappear off the plate every single time, even with people who claim they don't love sweet potatoes.
02 -
- Water content matters—soaking wedges in cold water for 30 minutes before cooking removes starch and gives you a crispier exterior, but you must dry them completely or they'll steam.
- Don't flip them too early or too often; let them develop that golden crust before moving them around.
03 -
- Pat your sweet potatoes completely dry before cutting—moisture is the enemy of crispiness.
- Use parchment paper instead of oil on the pan, and it makes a genuine difference in how golden they get.