Roasted Sweet Potato Wedges (Printable)
Crispy sweet potato wedges seasoned with smoked paprika for a smoky, savory flavor and tender inside.
# What You Need:
→ Vegetables
01 - 2 large sweet potatoes (approximately 24.7 oz), scrubbed and unpeeled
→ 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, to finish
# Steps:
01 - Set the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Slice 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 black pepper until evenly coated.
04 - Place the wedges in a single layer on the prepared baking sheet, ensuring they are spaced without crowding.
05 - Bake for 15 minutes, then flip wedges and continue roasting for another 15 minutes until crisp and golden at the edges.
06 - Remove from oven, sprinkle with chopped parsley and a pinch of flaky sea salt if desired. Serve immediately.
# Expert Advice:
01 -
- They're golden and crunchy on the outside while staying creamy inside, which is honestly the hardest thing to get right and this method nails it.
- Smoked paprika gives them an unexpected depth that makes people ask what the secret ingredient is.
- Ready in 40 minutes from fridge to plate, no fussy techniques or weird equipment needed.
02 -
- Soaking cut wedges in cold water for 30 minutes before cooking removes excess starch and is the real trick to getting them crispy rather than just roasted.
- Don't skip the flipping halfway through—one side will always cook faster than the other, and that flip makes the difference between uneven and perfect.
03 -
- Using parchment paper isn't just about cleanup—it helps prevent sticking and creates a little air barrier that keeps the bottoms from burning.
- If your oven runs cool, bump the temperature up to 230°C and keep a close eye on them; every oven is different and you want golden brown, not dark brown.