Roasted Sweet Potato Wedges (Printable version)

Tender sweet potato wedges with smoky paprika seasoning, roasted crisp for a delicious, wholesome side.

# What You’ll Need:

→ Vegetables

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

→ Seasonings

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

→ Optional Garnish

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

# How to Make It:

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 combination of smoked paprika and sweet potatoes creates this perfect balance of sweet and savory that keeps everyone reaching for more
  • They are incredibly forgiving and still taste amazing even if you forget to flip them halfway through
02 -
  • Soaking the wedges in cold water removes excess starch and makes them dramatically crispier
  • Dry them thoroughly after soaking or they will steam instead of roast
03 -
  • Use a rimmed baking sheet to prevent oil from dripping into your oven
  • Do not skip the parchment paper unless you enjoy scrubbing pans

Go back