Roasted Sweet Potato Wedges

The smell of smoked paprika hitting hot olive oil still takes me back to my first apartment kitchen, where I learned that the simplest seasonings could transform ordinary sweet potatoes into something that felt like a treat from a restaurant. I used to think sweet potatoes needed elaborate preparations, but this recipe proved me wrong in the best way possible.

My roommate used to hover around the oven while these roasted, claiming the smell alone was worth heating up the whole apartment. We would stand there, forks in hand, sneaking wedges straight off the baking sheet before they even made it to a serving platter. Those impromptu kitchen snacks became a weeknight ritual I still crave.

Ingredients

• Large sweet potatoes: Leaving the skin on adds texture and holds the wedges together while they roast, plus its where so much of the earthy sweetness lives
• Olive oil: This helps the spices cling and creates that golden crispy exterior we are all after
• Smoked paprika: The deep smoky flavor bridges the gap between savory and sweet, making these feel substantial rather than just a side dish
• Garlic powder: It mellows beautifully in the oven, adding a savory background note that makes the potatoes taste more complex
• Sea salt: A generous amount is crucial because it helps draw out moisture and intensifies the natural sweetness
• Fresh parsley: The bright herbal finish cuts through the richness and makes everything look pulled together

Instructions

Heat the oven:

Getting your oven to 220°C (425°F) before you start means the potatoes start crisping the moment they hit the pan

Cut the wedges:

Aim for wedges about 1.5 cm thick, keeping them as uniform as possible so they roast at the same rate

Coat thoroughly:

Use your hands to toss the wedges in the oil and spices, making sure every surface gets covered for maximum flavor

Arrange and roast:

Spread them in a single layer with space between pieces, then roast for 25 to 30 minutes, flipping halfway until golden and crisp

Pin Recipe

These became the side dish I could count on for dinner parties because they managed to be impressive while requiring almost no active cooking time. Guests always asked for the recipe, and I loved explaining how something so effortless could taste so thoughtful.

Getting the Perfect Crisp

I have learned that patience during the last few minutes of roasting makes all the difference between tender and truly crispy. The sugars in sweet potatoes caramelize quickly, so keeping an eye on them prevents burning while still achieving that golden crunch.

Making Ahead

You can cut the wedges up to a day ahead and store them in cold water to prevent browning, just make sure to dry them thoroughly before tossing with oil. This trick has saved me so many times when I want to get prep work out of the way earlier in the day.

Serving Suggestions

A squeeze of fresh lemon right before serving brightens everything and balances the natural sweetness of the potatoes. They pair beautifully with roasted chicken, grilled fish, or as part of a larger spread with other roasted vegetables.

• Try them with a creamy garlic yogurt dip for a restaurant style appetizer
• Add a pinch of cayenne if you want to turn up the heat
• Extra paprika sprinkled right before serving adds a final smoky punch

Pin Recipe

There is something deeply satisfying about pulling a tray of these from the oven, seeing them golden and fragrant, and knowing you are about to serve something that tastes like comfort but looks like effort.

Recipe FAQs

→ How do I get the crispiest sweet potato wedges?

Cut wedges evenly and arrange in a single layer without overcrowding the baking sheet. High heat (220°C) and flipping halfway through ensures crispy edges all around.

→ Should I peel sweet potatoes before roasting?

Leaving the skin on adds texture and holds nutrients. Just scrub thoroughly before cutting. The skin becomes pleasantly crisp during roasting.

→ Can I prepare these wedges ahead of time?

Cut and season the wedges up to 4 hours ahead. Store refrigerated in an airtight container, then roast when ready to serve for best texture.

→ What temperature works best for roasting sweet potatoes?

220°C (425°F) creates optimal crispiness while cooking the interior through. Lower temperatures yield softer results without the desired crunch.

→ How do I store leftover roasted wedges?

Keep in an airtight container in the refrigerator for up to 4 days. Reheat in a 200°C oven for 10 minutes to restore crispiness.

→ What dips pair well with these wedges?

Garlic yogurt dip, spicy ketchup, or garlic aioli complement the smoky flavors. A squeeze of fresh lemon brightens the sweetness perfectly.