Roasted Sweet Potato Wedges Paprika

There's something about the smell of sweet potatoes hitting a hot oven that makes the whole kitchen feel like comfort itself. I discovered these wedges by accident one weeknight when I was tired of the same roasted vegetable routine, and I grabbed what I had on hand—a couple of sweet potatoes, some olive oil, and that jar of smoked paprika sitting in the back of my spice cabinet. The moment they came out golden and crispy, with that subtle smoke curling through the air, I knew I'd found something I'd be making again and again.

I made these for a small dinner party last fall, and my friend Sarah—who normally picks at everything on her plate—ate nearly half the batch before anyone else even sat down. She kept saying, "These aren't just sweet potatoes," which somehow felt like the highest compliment. That's when I realized these wedges had crossed over from weeknight side dish into something worth planning meals around.

Ingredients

• 2 large sweet potatoes (about 700 g): Leave the skin on for texture and nutrients; scrub them well under running water to remove any dirt.
• 2 tablespoons olive oil: This is enough to coat them evenly without making them greasy, which is the secret to crispiness.
• 1 ½ teaspoons smoked paprika: This is the star here—don't use regular paprika or you'll lose that beautiful smoky flavor that makes people ask what's in them.
• ½ teaspoon garlic powder: Adds subtle depth without overpowering the natural sweetness of the potato.
• ½ teaspoon sea salt: Sea salt tastes brighter than table salt; use it here for finishing too.
• ¼ teaspoon freshly ground black pepper: Fresh pepper makes a real difference in flavor intensity.
• Fresh parsley and flaky sea salt (optional): These aren't necessary but they make the final dish feel intentional and restaurant-quality.

Instructions

Heat your oven and prep:

Preheat to 220°C (425°F) and line your baking sheet with parchment paper—this step prevents sticking and makes cleanup nearly effortless. You want the oven truly hot so the outsides crisp up while the insides stay tender.

Cut the potatoes:

Slice them lengthwise into wedges about 2 cm (¾ inch) thick, keeping the skin intact. Consistent thickness matters because it means everything cooks at the same pace.

Season and toss:

In a large bowl, combine the wedges with olive oil, smoked paprika, garlic powder, salt, and pepper, making sure every piece gets coated. The oil is what allows the seasonings to stick and the paprika to develop that gorgeous color.

Arrange on the sheet:

Lay them out in a single layer with some space between each wedge—crowding the pan creates steam instead of the crispy edges you're after. This small detail changes everything.

Roast and flip:

After 15 minutes, flip each wedge so the other side can brown. The total 30 minutes creates that perfect contrast of crispy exterior and creamy center.

Finish and serve:

Once golden brown and crispy at the edges, pull them from the oven and finish with fresh parsley and a pinch of flaky sea salt if you like. Serve them hot while they're at their best.

Pin Recipe

These wedges became a regular fixture on my dinner table the moment I realized they bridged the gap between healthy and crave-worthy. My kids, who normally push vegetables around their plates, started asking for seconds—which tells you everything you need to know.

Making Them Even Crispier

If crispiness is your priority, pat the cut wedges dry with paper towels before tossing with oil and seasonings. Any moisture on the surface will create steam during roasting, which works against crispiness. The difference between soggy and perfectly crispy often comes down to this one small step.

Flavor Variations Worth Trying

Once you nail the basic version, these wedges become a canvas for experimentation. I've added a pinch of cayenne for heat, mixed in a little cumin for warmth, or even sprinkled them with fresh lime zest right when they come out of the oven. Each variation feels like a new discovery without requiring any real technique.

Serving and Pairing Ideas

These wedges shine on their own, but they're also perfect alongside grilled chicken, fish, or a grain bowl. I love serving them with a simple garlic aioli or a dollop of Greek yogurt mixed with fresh herbs—the cool, creamy contrast against the warm, crispy wedges is unbeatable.

• They're best eaten fresh from the oven, but leftovers can be reheated in a 180°C (350°F) oven for about 10 minutes to restore crispiness.
• For a spicy version, add ¼ teaspoon cayenne pepper to the seasoning mix.
• Pairs beautifully with garlic aioli, plain yogurt, or even a squeeze of fresh lime juice.

Pin Recipe

These roasted sweet potato wedges prove that the best dishes don't require complicated techniques or a long list of ingredients. Sometimes all you need is good timing, a hot oven, and that one special ingredient that makes people stop and notice.

Recipe FAQs

→ How do you cut the potatoes?

Scrub the sweet potatoes and cut them lengthwise into wedges about 2 cm thick. Keeping the skin on adds texture and holds the wedges together while roasting.

→ How can I make them crispier?

Soak the cut wedges in cold water for 30 minutes to remove excess starch, then dry them completely with a towel before tossing with oil and spices.

→ Can I use a different spice?

While smoked paprika provides the signature flavor, you can substitute it with regular paprika or chili powder for a different flavor profile.

→ What should I serve with them?

These wedges pair perfectly with garlic aioli, a cool yogurt dip, or as a hearty side dish next to burgers and grilled sandwiches.

→ Is this dish spicy?

The base flavor is savory and smoky rather than spicy. You can add a pinch of cayenne pepper to the seasoning mix if you prefer some heat.