Roasted Sweet Potato Wedges

I started making these wedges on weeknights when I needed something fast that didn't feel boring. The first batch came out pale and limp because I crowded the pan, but once I learned to give them space, they turned golden and crispy in a way that made everyone reach for seconds. Now they show up at least twice a week, sometimes as a side, sometimes straight from the sheet pan while I'm still cooking everything else.

I made these for a casual dinner with friends last autumn, and someone kept sneaking extras from the platter while we were still setting the table. It became a running joke for the rest of the night. That's when I realized a recipe doesn't need to be fancy to become the thing people remember most about a meal.

Ingredients

• Sweet potatoes: I leave the skins on because they crisp up beautifully and save time, plus they add extra texture and nutrients you'd lose by peeling.
• Olive oil: Just enough to coat the wedges without making them greasy, and it helps the spices stick while promoting that golden crust.
• Smoked paprika: This is the secret to the deeper, almost campfire flavor that sets these apart from plain roasted sweet potatoes.
• Garlic powder: It distributes more evenly than fresh garlic and won't burn in the high heat of the oven.
• Sea salt and black pepper: Simple seasonings that let the natural sweetness shine while balancing the smokiness.
• Cayenne pepper: Optional but worth it if you like a little warmth sneaking up on you after the first bite.
• Fresh parsley and lemon wedges: A handful of green and a squeeze of brightness make the wedges feel more intentional, especially if you're serving guests.

Instructions

Preheat and prep:

Set your oven to 220°C (425°F) and line a large baking sheet with parchment paper. This step makes cleanup easier and prevents sticking.

Cut the wedges:

Slice each sweet potato lengthwise into wedges about 2 cm thick, keeping them roughly the same size so they roast evenly.

Season generously:

Toss the wedges in a large bowl with olive oil, smoked paprika, garlic powder, sea salt, black pepper, and cayenne if using. Make sure every piece is coated, the seasoning is what makes them irresistible.

Arrange on the sheet:

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

Roast and flip:

Roast for 15 minutes, then flip each wedge and roast another 15 minutes until the edges turn golden brown and crispy. The smell will tell you when they're ready.

Garnish and serve:

Transfer to a platter, sprinkle with fresh parsley, and serve with lemon wedges if you want that bright citrus contrast.

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One evening I served these alongside grilled chicken, and my neighbor, who usually avoids vegetables, ate more wedges than anything else on his plate. He asked if I'd used a deep fryer. That moment reminded me how good technique can make simple ingredients feel like something special.

Flavor Variations

Swap the smoked paprika for chili powder or cumin if you want a southwestern vibe, or try a pinch of cinnamon and nutmeg for a sweeter, warmer profile. I've also tossed them with za'atar and served them with tahini sauce, which turned them into something that felt almost Middle Eastern. The base recipe is forgiving enough to follow whatever flavors you're craving that day.

Serving Suggestions

These wedges work next to almost anything, grilled meats, veggie burgers, roasted chicken, even a simple salad. I've also served them as a snack with garlic aioli or a smoky chipotle dip, and they disappeared faster than I expected. Sometimes I'll make a double batch and eat the leftovers cold straight from the fridge the next morning, which is oddly satisfying.

Storage and Reheating

Leftover wedges keep in an airtight container in the fridge for up to three days, though they lose some of their crispiness. To bring them back to life, reheat them in a hot oven or air fryer for a few minutes instead of the microwave, which will make them soggy. I've also chopped cold wedges into a breakfast hash with eggs and greens, and they held up beautifully.

• Store completely cooled wedges to prevent condensation and sogginess.
• Reheat at 200°C (400°F) for 5 to 7 minutes to restore the crispy edges.
• Avoid freezing them, the texture doesn't survive the thaw well.

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These wedges have become one of those recipes I don't think about anymore, I just make them. They've earned their place in the rotation because they're easy, adaptable, and always seem to make people happy.

Recipe FAQs

→ How do I ensure crispy sweet potato wedges?

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

→ Can I substitute smoked paprika with other spices?

Yes, chili powder or cumin can be used instead to create different smoky or earthy flavor profiles.

→ What is the best way to cut sweet potatoes for roasting?

Cut sweet potatoes lengthwise into wedges about 2 cm thick to ensure even cooking and crispy edges.

→ How do I prevent the sweet potato wedges from sticking to the pan?

Line the baking sheet with parchment paper and make sure the wedges are spaced apart for proper air circulation.

→ Is it necessary to flip the wedges during roasting?

Flipping halfway through roasting promotes even browning and crispiness on all sides.

→ What garnishes pair well with roasted sweet potato wedges?

Fresh parsley and lemon wedges add brightness and a fresh contrast to the smoky, savory flavors.