Roasted Sweet Potato Wedges Paprika (Printable Version)

Crispy, tender sweet potato wedges coated in smoky paprika and garlic for a savory side dish or snack.

# What You Need:

→ Vegetables

01 - 2 large sweet potatoes, unpeeled, scrubbed (approximately 1.5 lbs)

→ Oils & Fats

02 - 2 tablespoons olive oil

→ Spices & Seasonings

03 - 1 ½ teaspoons smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon sea salt
06 - ¼ teaspoon freshly ground black pepper

→ Optional Garnishes

07 - 1 tablespoon chopped fresh parsley
08 - Flaky sea salt, for finishing

# How to Make It:

01 - Heat oven to 425°F. Prepare a large baking sheet by lining it with parchment paper.
02 - Cut sweet potatoes lengthwise into wedges approximately ¾ inch thick.
03 - In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, sea salt, and freshly ground black pepper until evenly coated.
04 - Place the wedges in a single layer on the prepared baking sheet, ensuring they are not crowded.
05 - Roast in the oven for 15 minutes; then flip the wedges and roast for an additional 15 minutes until golden and crisp at the edges.
06 - Remove from oven, sprinkle with chopped fresh parsley and a pinch of flaky sea salt if desired. Serve hot.

# Expert Tips:

01 -
  • They're impossibly easy but taste like you fussed over them for hours.
  • The smoked paprika gives them a restaurant-quality depth that regular seasoning just can't match.
  • They disappear faster than you'd expect, whether served as a side or eaten straight off the baking sheet while still warm.
02 -
  • If your wedges come out soft instead of crispy, you've likely crowded the pan or the oven wasn't hot enough—these two things are the most common fixes.
  • Soaking cut wedges in cold water for 30 minutes before seasoning removes excess starch and genuinely does make them crispier, though it's optional if you're short on time.
03 -
  • Use parchment paper instead of foil or a bare sheet—it distributes heat more evenly and prevents sticking without requiring oil on the pan itself.
  • Don't skip the flip halfway through; this ensures both sides get crispy and golden, not just one side.

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