Save to Pinterest These roasted sweet potato wedges are golden and crispy on the outside, tender inside, enhanced by smoky paprika and garlic powder. With just olive oil and a blend of spices, they deliver a flavorful, healthy side that complements any meal. Perfectly roasted at high heat, the wedges get a delightful crisp while remaining soft and moist inside. Garnish with fresh parsley and serve with lemon wedges for a bright finish. This dish is vegan, gluten-free, and packed with wholesome ingredients for easy, satisfying cooking.
I pulled these from the oven on a Tuesday night when I had nothing but sweet potatoes and a half-empty spice drawer. The edges crisped up so beautifully that I stood at the counter eating them straight off the pan. Now they show up at my table at least twice a week, sometimes as dinner on their own.
I made these for a friend who swore she didn't like sweet potatoes. She ate half the pan before I could set out the dip. Sometimes the simplest things change minds faster than anything fancy ever could.
Ingredients
- Sweet potatoes: Leave the skin on for extra fiber and a rustic look, just scrub them well under cold water.
- Olive oil: This helps everything crisp up and carry the spices evenly across every surface.
- Smoked paprika: The secret to that deep, almost campfire flavor without any actual smoke.
- Garlic powder: A quiet background note that makes the whole dish feel fuller.
- Sea salt and black pepper: Simple seasonings that let the natural sweetness shine through.
- Cayenne pepper: Optional, but a pinch wakes everything up if you like a little heat.
- Fresh parsley: A handful of green at the end makes them look like you tried harder than you did.
- Lemon wedges: A squeeze of brightness cuts through the richness and makes each bite feel lighter.
Instructions
- Get the oven ready:
- Preheat to 220°C (425°F) and line your baking sheet with parchment paper so nothing sticks. High heat is what gives you those caramelized edges.
- Cut the wedges:
- Slice each sweet potato lengthwise into wedges about 2 cm thick, keeping them as uniform as possible. Even sizes mean even cooking.
- Season generously:
- Toss the wedges in a large bowl with olive oil, smoked paprika, garlic powder, salt, pepper, and cayenne if using. Use your hands to coat every piece.
- Arrange with space:
- Lay the wedges in a single layer on the baking sheet, leaving room between each one. Crowding traps steam and you lose the crisp.
- Roast and flip:
- Bake for 15 minutes, then flip each wedge and roast another 15 minutes until golden and crispy at the tips. The second side always crisps faster.
- Finish and serve:
- Transfer to a platter, scatter parsley on top, and set out lemon wedges for squeezing. Serve them hot.
Save to Pinterest These wedges have become the thing I make when I want something comforting but not heavy. They disappear fast, and I always wish I had doubled the batch.
Getting the Perfect Crisp
For extra crunch, soak the cut wedges in cold water for 30 minutes before you season them. Pat them completely dry with a towel or the oil won't stick. The drier the surface, the crispier the result.
Flavor Variations to Try
Swap the smoked paprika for chili powder if you want a warmer, earthier flavor, or try cumin and coriander for something that leans Mediterranean. Each spice changes the whole mood of the dish without changing the method.
Serving and Pairing Ideas
These wedges work beside grilled chicken, black bean burgers, or a simple green salad. They also make a great snack on their own with a bowl of tahini or garlicky yogurt for dipping.
- Serve them warm, they lose their crisp as they cool.
- Leftovers reheat well in a hot oven, skip the microwave.
- Double the batch if you are feeding more than two people, they go faster than you think.
Save to Pinterest This recipe has taught me that the best food doesn't need to be complicated. Sometimes all you need is heat, good seasoning, and a little bit of time.
Recipe Questions
- → How can I make the wedges crispier?
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Soaking sweet potato wedges in cold water for 30 minutes before roasting removes excess starch and helps achieve extra crispiness.
- → Can I substitute smoked paprika with another spice?
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Yes, chili powder or cumin can be used to create different flavor profiles while still complementing the sweet potatoes.
- → At what temperature should I roast the wedges?
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Preheat the oven to 220°C (425°F) for optimal roasting to achieve crispy edges and tender centers.
- → How should the wedges be arranged on the baking sheet?
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Arrange them in a single layer, spaced apart to ensure even roasting and crispiness on all sides.
- → What garnishes pair well with these sweet potato wedges?
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Fresh chopped parsley and lemon wedges add brightness and contrast to the smoky, roasted flavors.
