Roasted Sweet Potato Wedges (Printable View)

Crispy and tender sweet potato wedges seasoned with smoked paprika and herbs for a healthy side.

# Ingredient List:

→ Vegetables

01 - 2 large sweet potatoes (approximately 1.75 pounds), scrubbed and cut into wedges

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon sea salt
06 - ¼ teaspoon freshly ground black pepper

→ Optional Garnish

07 - 2 tablespoons chopped fresh parsley
08 - Lemon wedges, for serving

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
03 - Arrange the wedges in a single layer on the prepared baking sheet, leaving space between each piece for even roasting.
04 - Roast in the preheated oven for 25–30 minutes, flipping halfway through, until the wedges are golden brown and crisp on the edges.
05 - Transfer to a serving platter, sprinkle with chopped parsley, and serve hot with lemon wedges if desired.

# Expert Suggestions:

01 -
  • The smoked paprika creates this incredible depth that makes people think you spent way more effort than you actually did
  • They reheat beautifully for meal prep, somehow getting even better the next day
02 -
  • Soaking the wedges in cold water for 30 minutes before roasting removes excess starch and seriously boosts the crispiness factor
  • Do not be tempted to lower the temperature to cook them slower. That high heat is what creates the contrast between crispy edges and tender centers
03 -
  • Cut your wedges as uniformly as possible so they all finish cooking at the same time
  • Let the baking sheet heat up in the oven for a few minutes before adding the potatoes for extra initial crisping

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