Roasted Sweet Potato Wedges (Printable)
Crispy sweet potato wedges seasoned with smoked paprika, tender inside and perfect as a healthy side or snack.
# What You Need:
→ Vegetables
01 - 2 large sweet potatoes (about 28 oz), scrubbed and cut into wedges
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon ground black pepper
06 - ¾ teaspoon sea salt
→ Optional Garnish
07 - 2 tablespoons chopped fresh parsley
08 - Lemon wedges, for serving
# Directions:
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, black pepper, and sea salt until evenly coated.
03 - Place the seasoned wedges in a single layer on the prepared baking sheet, ensuring they do not overlap or crowd.
04 - Roast for 25 to 30 minutes, turning halfway through, until edges are crisp and the interior is tender.
05 - Transfer the wedges to a serving platter, sprinkle with chopped parsley, and serve with lemon wedges if desired.
# Expert Tips:
01 -
- They're naturally sweet but savory enough to eat by the handful without guilt.
- Crispy edges with creamy centers happen almost by accident when you roast them right.
- Takes barely longer than boiling water and feels way more satisfying than anything that simple should be.
02 -
- Crowding the pan is the number one way to steam these instead of roast them, so space matters more than you think.
- Turning them halfway through makes the difference between soft wedges and ones with that caramelized, crispy edge everyone comes back for.
03 -
- Cut all your wedges to roughly the same thickness so they finish cooking at the same time.
- Don't move them around too much while they roast; let them sit and develop that golden crust without you fussing with them.