Roasted Sweet Potato Wedges (Printable Version)
Golden sweet potato wedges seasoned with paprika and roasted to crispy perfection.
# What You'll Need:
→ Vegetables
01 - 4 medium sweet potatoes (about 2.5 lbs), scrubbed and cut into wedges
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1½ teaspoons smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon sea salt
06 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon dried thyme (optional)
→ Garnish
08 - 1 tablespoon chopped fresh parsley (optional)
# Step-by-Step:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place sweet potato wedges in a large mixing bowl.
03 - Drizzle with olive oil. Sprinkle with smoked paprika, garlic powder, salt, pepper, and thyme if using. Toss until evenly coated.
04 - Arrange wedges in a single layer on prepared baking sheet, ensuring they are not overcrowded.
05 - Roast for 25-30 minutes, turning once halfway through, until golden brown and crisp at edges.
06 - Transfer to serving platter and sprinkle with chopped parsley if desired. Serve hot.
# Expert Advice:
01 -
- The crispy edges and tender centers create that perfect texture contrast everyone craves
- Smoked paprika adds incredible depth without overwhelming the natural sweetness
02 -
- Soaking the cut wedges in cold water for 30 minutes removes excess starch and dramatically improves crispiness
- Overcrowding the pan is the fastest way to end up with steamed instead of roasted potatoes
03 -
- Don't be shy with the salt, it needs enough to balance the sweetness and bring out all the flavors
- Letting the roasted wedges rest for just 2 minutes before serving helps them develop even more crunch