Roasted Sweet Potato Wedges (Printable Version)
Crispy, tender sweet potato wedges with smoky paprika, perfect for a flavorful side or snack.
# What You'll Need:
→ Vegetables
01 - 2 large sweet potatoes (about 1.5 lbs), scrubbed and unpeeled
→ Oils & Seasonings
02 - 2 tablespoons olive oil
03 - 1½ teaspoons smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon sea salt
06 - ¼ teaspoon freshly ground black pepper
→ Optional Garnish
07 - 1 tablespoon chopped fresh parsley
08 - Flaky sea salt, to taste
# Step-by-Step:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut sweet potatoes in half lengthwise, then slice each half into 4-6 wedges depending on size.
03 - Place wedges in a large bowl. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss well to coat evenly.
04 - Spread wedges in a single layer on the prepared baking sheet, ensuring they do not overlap.
05 - Roast for 15 minutes, then flip wedges using a spatula. Continue roasting for another 15 minutes until golden, crisp on edges, and tender inside.
06 - Transfer to a serving platter. Sprinkle with chopped parsley and flaky sea salt if desired. Serve hot.
# Expert Advice:
01 -
- The contrast between the crispy edges and creamy center is absolutely addictive
- Smoked paprika transforms sweet potatoes into something savory and sophisticated
02 -
- Soaking the wedges in cold water for 30 minutes before roasting removes excess starch for extra crispiness
- Space is your friend. If the wedges are touching too much they will steam instead of roast
03 -
- Make sure your oven is fully hot before putting the potatoes in. A cold oven equals soggy wedges.
- Let them rest on the baking sheet for a couple of minutes after removing from the oven. This helps them firm up slightly.