Roasted Sweet Potato Wedges (Printable Version)

Golden wedges with smoky paprika, crispy outside and tender inside.

# What You Need:

→ Vegetables

01 - 2 large sweet potatoes (about 28 ounces), 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

# How to Make It:

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 crispy edges and creamy centers makes every wedge feel like a small victory
  • They reheat surprisingly well, which means youre always thirty minutes away from a satisfying snack
  • The seasoning ratio hits that perfect smoky savory sweet spot that keeps everyone reaching for more
02 -
  • Crowding the baking sheet is the fastest way to end up with soggy wedges instead of crispy ones
  • The skin side down trick helps them cook evenly and makes flipping easier halfway through
03 -
  • A tablespoon of cornstarch tossed with the spices creates an extra crispy coating that feels almost fried
  • Letting the wedges cool on the baking sheet for a few minutes helps them firm up before serving

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