Roasted Sweet Potato Wedges (Printable version)

Tender and crispy sweet potato wedges seasoned with smoky spices and olive oil.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes, scrubbed and unpeeled (approximately 28 oz)

→ Oils & Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground black pepper
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon dried thyme (optional)

→ Garnish (optional)

08 - 1 tablespoon chopped fresh parsley
09 - 1 tablespoon grated Parmesan cheese (omit for vegan)

# Directions:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Slice the sweet potatoes lengthwise into wedges approximately 1/2 inch thick.
03 - In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, black pepper, sea salt, and dried thyme until evenly coated.
04 - Place the seasoned wedges in a single layer on the prepared baking sheet, ensuring they are not crowded for optimal roasting.
05 - Bake for 25 to 30 minutes, turning once halfway through, until edges are golden and crispy and the interior is tender.
06 - Remove from oven and, if desired, sprinkle with fresh parsley and grated Parmesan before serving.

# Expert advice:

01 -
  • They're crispy on the outside and tender inside, with that perfect contrast that makes you keep eating even when you're full
  • The smoked paprika brings a subtle depth that makes people ask what your secret is, and you get to smile knowing it's just good timing and heat
02 -
  • The thickness of your wedges matters more than you'd think, and 1.5 cm is that sweet spot where the outside gets properly crispy without the inside turning to mush
  • If you soak the cut wedges in cold water for 30 minutes before seasoning and baking, you'll unlock an extra level of crispiness that feels like discovering a cheat code
03 -
  • Pat your sweet potatoes completely dry after soaking because moisture is the enemy of crispiness, and every drop of water you remove is one less thing keeping them from getting properly golden
  • Don't crowd your baking sheet because wedges need air circulation to crisp properly, and if they're touching, they'll steam instead of roast, which is fine but not what we're going for here

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