Roasted Sweet Potato Wedges (Print)

Crispy and tender sweet potato wedges seasoned with smoked paprika for a flavorful side or snack.

# Ingredient list:

→ Vegetables

01 - 2 large sweet potatoes (about 1.75 pounds), scrubbed and unpeeled

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1½ teaspoons smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon sea salt
06 - ¼ teaspoon freshly ground black pepper

→ Optional Garnish

07 - 1 tablespoon chopped fresh parsley
08 - Lemon wedges, for serving

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Cut sweet potatoes lengthwise into wedges about ½ inch thick.
03 - In a large bowl, toss wedges with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
04 - Arrange wedges in a single layer on the prepared baking sheet, skin side down.
05 - Roast for 25–30 minutes, flipping halfway, until golden, crisp, and tender.
06 - Transfer to a serving platter. Sprinkle with chopped parsley and serve with lemon wedges, if desired.

# Expert Tips:

01 -
  • The contrast between the crispy edges and tender center makes each wedge feel like a tiny reward
  • Smoked paprika adds layers of flavor without any complicated techniques or hard to find ingredients
02 -
  • Crowding the baking sheet is the fastest way to soggy potatoes, so give them space or use two sheets
  • The parchment paper matters more than you think, it helps the heat circulate and prevents steaming
03 -
  • Room temperature potatoes roast more evenly than cold ones straight from the fridge
  • Letting the wedges sit for 5 minutes after roasting helps them firm up slightly

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