Roasted Sweet Potato Wedges (Printable Version)

Crispy roasted sweet potato wedges with smoky paprika create a flavorful, healthy side or snack option.

# What You Need:

→ Vegetables

01 - 2 large sweet potatoes (approximately 1.2 lbs), scrubbed and unpeeled

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon sea salt
06 - ¼ teaspoon black pepper

→ Garnish (optional)

07 - 1 tablespoon chopped fresh parsley
08 - ½ teaspoon flaky sea salt

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Slice each sweet potato lengthwise in half, then cut each half into 4 to 6 wedges according to size.
03 - Combine sweet potato wedges with olive oil, smoked paprika, garlic powder, sea salt, and black pepper in a large bowl. Toss thoroughly to coat evenly.
04 - Place the coated wedges in a single layer on the prepared baking sheet, spacing pieces to ensure crispiness.
05 - Roast for 15 minutes, then flip each wedge carefully. Continue roasting for an additional 12 to 15 minutes until edges are golden brown and crisp.
06 - Remove from oven, sprinkle with fresh parsley and flaky sea salt if using, and serve immediately.

# Expert Tips:

01 -
  • They're crispy on the outside and creamy inside, which is honestly the texture dream most of us are chasing.
  • One bowl, one pan, and you're done before you know it, leaving more time for actually eating.
  • The smoky paprika gives them personality without needing a complicated ingredient list.
02 -
  • Overcrowding the pan is the number one way these become soft instead of crispy; give them real estate and they'll reward you with texture.
  • That flip at the halfway point isn't optional—it's what makes both sides golden brown instead of one side being perfect and the other pale.
03 -
  • Cut wedges to roughly the same thickness so they finish cooking at the same time; size consistency matters more than perfection.
  • Don't skip the halfway flip—it's the difference between wedges that are crispy everywhere and wedges that are only crispy on one side.

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