Roasted Sweet Potato Paprika (Printable Version)
Crispy roasted sweet potato wedges with smoky paprika deliver a flavorful, tender side dish or snack.
# What You'll Need:
→ Vegetables
01 - 2 large sweet potatoes
→ Oils & Fats
02 - 2 tablespoons olive oil
→ Spices & Seasonings
03 - 1 1/2 teaspoons smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon cayenne pepper
→ Garnish
08 - 2 tablespoons chopped fresh parsley
09 - Lemon wedges
# Step-by-Step:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the sweet potatoes into wedges: halve lengthwise, then cut each half into 4–6 thick wedges.
03 - In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, pepper, and cayenne until well coated.
04 - Arrange the wedges in a single layer on the prepared baking sheet, leaving space between each wedge for even roasting.
05 - Roast for 25–30 minutes, flipping halfway through, until the wedges are golden brown and crisp on the edges.
06 - Transfer to a serving platter. Sprinkle with chopped parsley and serve with lemon wedges if desired.
# Expert Advice:
01 -
- The contrast between crispy edges and creamy centers is absolutely addictive
- They come together in under an hour with ingredients you probably already have
02 -
- Soaking the cut wedges in cold water for 30 minutes removes excess starch and creates dramatically better crispiness
- Crowding the pan is the fastest way to end up with soggy wedges so use two baking sheets if needed
03 -
- Use a large bowl and your hands to really massage the oil and spices into every surface area
- Let the roasted wedges sit for about 5 minutes before serving so they firm up slightly