Roasted Sweet Potato Wedges (Printable)

Sweet potato wedges roasted until crispy, enhanced with smoked paprika and garlic powder for bold flavors.

# What You Need:

→ Vegetables

01 - 2 large sweet potatoes (about 28 oz), scrubbed and unpeeled

→ 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
07 - ¼ tsp cayenne pepper (optional)

→ Garnish

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

# Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Slice the sweet potatoes lengthwise into wedges approximately ¾ inch thick.
03 - In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, sea salt, black pepper, and cayenne pepper if using, ensuring even coating.
04 - Place the seasoned wedges in a single layer on the prepared baking sheet, leaving space between them for even roasting.
05 - Roast for 15 minutes, then turn the wedges over and continue roasting for another 15 minutes until edges are crispy and golden brown.
06 - Transfer the wedges to a serving platter, sprinkle with chopped parsley, and serve with lemon wedges if desired.

# Expert Hints:

01 -
  • They're ready in under an hour and use ingredients you probably already have.
  • The smoky paprika gives them a depth that makes people ask what you did differently.
  • Crispy edges and soft centers mean they satisfy every texture craving at once.
  • They work with almost any main dish or taste just as good eaten alone with your hands.
02 -
  • Spacing the wedges apart is the difference between crispy and steamed, so use two pans if you need to.
  • Don't skip the flip halfway through or you'll end up with one crispy side and one pale side.
  • Soaking the cut wedges in cold water for 30 minutes before drying and seasoning removes excess starch and makes them even crispier.
03 -
  • Use a convection setting if you have one, the circulating air makes the edges even crispier.
  • Toss the wedges halfway through roasting instead of just flipping, it redistributes the oil and seasonings for more even browning.
  • If you're serving a crowd, prep and season the wedges an hour ahead, then roast them right before serving so they come out hot and fresh.

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