Roasted Sweet Potato Wedges (Printable Version)

Crisp and tender sweet potato wedges flavored with smoked paprika and garlic powder.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes, scrubbed and unpeeled

→ Seasonings

02 - 2 tablespoons olive oil
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

→ Optional Garnish

07 - 2 tablespoons chopped fresh parsley
08 - 1 teaspoon flaky sea salt

# Step-by-Step:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Cut the sweet potatoes lengthwise into wedges, about 8 wedges per potato.
03 - Place wedges in a large bowl. Add olive oil, smoked paprika, garlic powder, sea salt, and black pepper. Toss until evenly coated.
04 - Arrange wedges in a single layer on prepared baking sheet, ensuring they are not crowded.
05 - Roast for 15 minutes, flip wedges, then continue roasting for another 15 minutes until golden brown and crisp on edges.
06 - Remove from oven. Sprinkle with chopped parsley and flaky sea salt if desired. Serve immediately.

# Expert Advice:

01 -
  • The crispy edges and tender centers create that perfect texture contrast everyone craves
  • Smoked paprika adds a depth that makes sweet potatoes taste sophisticated, not just sweet
  • They're accidentally healthy while feeling completely indulgent
02 -
  • Soaking the cut wedges in cold water for 30 minutes removes excess starch for extra crispiness
  • Don't rush the flipping step—those browned edges are where all the flavor lives
03 -
  • Use the hottest part of your oven—the top rack usually gives the best crisping action
  • Let the wedges cool for just 2 minutes before serving to develop maximum crunch

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