Roasted Sweet Potato Wedges

There's something about the smell of sweet potatoes hitting a hot oven that makes me pause whatever I'm doing and just breathe it in. One weeknight, I was standing in my kitchen feeling uninspired about dinner when I spotted a couple of sweet potatoes in the produce drawer, and on a whim decided to cut them into wedges and roast them with paprika instead of the usual fries. My kids actually asked for seconds, and I realized I'd stumbled onto something that would become a regular rotation in our house.

I made these for a casual dinner with friends who were trying to eat better, and instead of the usual "oh, this is actually healthy" comment, someone asked for the recipe before they'd even finished their plate. That moment told me everything—this wasn't a compromise dish, it was genuinely good food that just happened to be good for you.

Ingredients

• 2 large sweet potatoes (about 1.2 lbs / 550 g), scrubbed and unpeeled: Leave the skin on for texture and to keep prep minimal; the natural sugars in the potato caramelize beautifully against the paprika as they roast.
• 2 tbsp olive oil: This is your crispy ticket; don't skimp here, and make sure it gets into every crevice of the wedges.
• 1 ½ tsp smoked paprika: The star seasoning that gives these their personality; regular paprika works if that's what you have, but the smokiness is what makes people ask what you did differently.
• ½ tsp garlic powder: A quiet background note that makes the whole thing taste more intentional.
• ½ tsp sea salt: Start with this amount and adjust at the end once you've tasted them; you control the final flavor.
• ¼ tsp black pepper: Freshly cracked if you have a grinder; it makes a noticeable difference.
• 1 tbsp chopped fresh parsley and ½ tsp flaky sea salt for garnish (optional): These finish what the oven started, adding brightness and a salt crunch that catches on your tongue.

Instructions

Preheat and prepare:

Set your oven to 425°F (220°C) and line a baking sheet with parchment paper so cleanup is almost effortless and nothing sticks.

Cut into wedges:

Halve each potato lengthwise, then slice each half into 4–6 wedges depending on how thick you like them. Aim for roughly the same size so they cook evenly; uneven pieces are the main reason some brown while others stay soft.

Coat generously:

Toss the wedges in a large bowl with olive oil and all your seasonings, making sure every surface gets touched. This is the moment where good intentions either happen or don't—be thorough.

Arrange with space:

Spread wedges in a single layer on your prepared sheet, leaving a little breathing room between each piece; crowding the pan is the quickest way to end up with steamed wedges instead of crispy ones.

Roast and flip:

After 15 minutes, flip each wedge so the other side gets its turn at the heat. They should be getting golden at the edges; another 12–15 minutes and they'll be crispy outside and tender inside.

Finish and serve:

Pull them out when the edges are dark golden and a fork slides through the thickest part easily. Sprinkle with fresh parsley and flaky salt if you're using them, then serve while they still have that warmth.

Pin Recipe

These wedges became the dish I make when I want something that feels indulgent but isn't, the kind of food that bridges the gap between what we crave and what we actually feel good eating. That matters more than we usually admit.

Why This Works Every Time

Sweet potatoes have natural sugars that caramelize at high heat, which is why they brown so beautifully without needing much help from us. Paprika isn't just a seasoning here—it adds smokiness and color that makes the dish feel more intentional than plain roasted vegetables. The oil matters because it's what creates the crispy exterior while the interior stays creamy, and the single-layer arrangement on the sheet is what makes that happen consistently.

Ways to Make Them Your Own

The base recipe is solid, but it's also a launching point for whatever flavors you're drawn to. I've made these with cayenne when I wanted heat, with cumin when I was going for earthier, and with a sprinkle of nutritional yeast for something unexpected. The paprika is forgiving enough that it plays well with other seasonings instead of getting bossy.

Serving and Storing

These are best eaten straight from the oven while they still have crispiness, but they also hold up surprisingly well as leftovers if you reheat them in a 375°F oven for about 10 minutes. They're great on their own, alongside a grain bowl, or with a dip like garlic aioli or Greek yogurt if you want something to drag them through.

• Serve immediately for maximum crispiness, or store in an airtight container for up to three days and reheat gently.
• Pair them with Greek yogurt mixed with lemon and garlic, or keep them simple with just a squeeze of fresh lime.
• Make extra; they disappear quickly and are better when you have them on hand for snacking.

Pin Recipe

These wedges taught me that sometimes the best dishes are the simple ones where you don't overthink it and just let good ingredients do what they naturally do. It's a reminder I lean on regularly.

Recipe FAQs

→ What type of sweet potatoes work best?

Large, firm sweet potatoes provide ideal texture and moisture balance for crispy yet tender wedges.

→ How do I achieve extra crispiness?

Arrange wedges with space on the baking sheet and roast at high heat; flipping halfway ensures even crisping.

→ Can I adjust the seasoning for heat?

Yes, adding a pinch of cayenne pepper enhances heat, or use regular paprika for a milder smoky flavor.

→ What are good serving suggestions?

These wedges complement dips like garlic aioli, Greek yogurt dip, or classic ketchup for added flavor.

→ Is peeling the sweet potatoes necessary?

No, leaving the skin on adds texture and nutrients, while enhancing the rustic appeal of the wedges.