Roasted Sweet Potato Wedges

I discovered these wedges by accident one Wednesday evening when I had a handful of sweet potatoes and absolutely no dinner plan. The smoked paprika was meant for something else entirely, but I tossed it in anyway, and twenty minutes later I was pulling this golden, crispy-edged masterpiece from the oven. My kitchen smelled incredible, and suddenly what was supposed to be a quick side dish became the whole meal.

I've made these for a potluck where I was certain nobody would touch them, and they vanished before anything else. A friend asked for the recipe while still chewing, which is when I knew something about the combination of that paprika smoke and the natural sweetness had clicked. That's the moment these stopped being just a vegetable side and became something people actually requested.

Ingredients

• Sweet potatoes: Look for ones that feel firm and are roughly the same size so they cook evenly. Scrub them well because you're eating the skin.
• Olive oil: This carries all the flavor, so don't skimp or use anything with a weird taste.
• Smoked paprika: The secret ingredient that makes these taste like something special even though it's just a vegetable.
• Garlic powder: Gives a subtle savory depth that makes you want to keep eating them.
• Sea salt and black pepper: Season generously because the potatoes can handle it.
• Fresh parsley: Optional but worth it for color and a fresh brightness at the end.
• Lemon wedges: A squeeze brings everything into focus.

Instructions

Heat your oven properly:

Set it to 220°C (425°F) and let it preheat while you prep. Line your baking sheet with parchment paper so cleanup is effortless and nothing sticks.

Cut and coat:

Scrub your sweet potatoes and cut them into wedges about the thickness of your thumb. Toss them in a bowl with olive oil and all the seasonings until every piece is coated golden.

Arrange with space:

Lay them on the baking sheet in a single layer without crowding. They need room to breathe and get crispy, not steam each other.

Roast with a turn:

Bake for about 25 to 30 minutes, flipping halfway through. You'll know they're done when the edges are dark golden and a fork slides through the center easily.

Finish and serve:

Transfer to a plate, scatter parsley over the top, and squeeze lemon juice across them if you want. Eat them while they're still warm and the outside still has a little snap.

Save

I made these for my sister's dinner party last fall, and she paired them with roasted fish and a green salad. By the end of the night, people were still talking about the potatoes more than anything else on the table. That's when I realized the simplest dishes are sometimes the ones that stick with people.

The Secret to Crispy Edges

If you're chasing maximum crispiness, soak your cut wedges in cold water for thirty minutes before you season them. This removes some of the starch and lets them brown more intensely. I've skipped this step plenty of times and they're still good, but on days when you want that audible crunch, this trick changes everything.

Playing with Flavor

The smoked paprika is wonderful, but this recipe is a blank canvas for your mood. I've added a tiny pinch of cayenne on nights when I wanted heat, and it transforms them into something almost spicy. Sometimes I swap the smoked paprika for regular paprika if that's what I have, and they're still delicious, just a little less complex.

What to Serve Them With

These wedges are flexible enough to slide into almost any meal. They work as a side to roasted chicken or fish, they're perfect alongside a grain bowl, and honestly they're good enough to eat as a snack straight off the cooling rack. A simple garlic aioli or even just plain yogurt with salt and pepper transforms them into something you could serve at a dinner party.

• They pair beautifully with anything where you want a slightly sweet, savory contrast.
• Leftovers reheat in a 180°C oven for about ten minutes if you have any, which is rare.
• This recipe doubles easily if you're feeding more than four people.

Save

These wedges remind me why the best recipes are often the ones that look deceptively simple. They ask so little but deliver so much satisfaction in return.

Recipe FAQs

→ What makes the sweet potato wedges crispy?

Using olive oil and roasting at a high temperature (220°C/425°F) helps the wedges crisp up while staying tender inside.

→ Can I add extra spice to the seasoning?

Yes, adding cayenne pepper can bring heat, and swapping smoked paprika for regular paprika changes the flavor profile.

→ How can I ensure even cooking for the wedges?

Arrange the wedges in a single layer without crowding on the baking sheet and turn halfway through roasting.

→ Is soaking the wedges before roasting necessary?

Soaking in cold water for 30 minutes can improve crispiness by removing excess starch but is optional.

→ What dishes pair well with these sweet potato wedges?

They go well with dips like garlic aioli or yogurt-based sauces and complement many savory mains.