Roasted Sweet Potato Wedges (Printable version)
Tender sweet potato wedges roasted with smoked paprika and spices for a flavorful healthy side.
# What You'll Need:
→ Vegetables
01 - 2 large sweet potatoes (approximately 28 oz), scrubbed and unpeeled
→ Seasonings
02 - 2 tbsp olive oil
03 - 1 ½ tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper
07 - ¼ tsp cayenne pepper (optional)
→ Garnish
08 - 2 tbsp chopped fresh parsley
09 - Lemon wedges, for serving
# Directions:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Slice the sweet potatoes lengthwise into wedges approximately ¾ inch thick.
03 - Place the wedges in a large bowl and toss with olive oil, smoked paprika, garlic powder, sea salt, black pepper, and cayenne pepper if using, ensuring an even coating.
04 - Spread the wedges in a single layer on the prepared baking sheet, leaving space between each piece for even roasting.
05 - Bake for 15 minutes, flip the wedges, and continue roasting for an additional 15 minutes until edges are crisp and golden brown.
06 - Transfer the wedges to a serving dish, sprinkle with chopped parsley, and serve accompanied by lemon wedges as desired.
# Expert advice:
01 -
- They turn out crispy without any deep frying, just a hot oven and a little patience.
- The smoky paprika gives them a depth that makes people ask what your secret is.
- You can prep them in under ten minutes and let the oven do all the work.
02 -
- If you skip the spacing on the baking sheet, the wedges steam instead of roast and turn out soft and pale.
- Flipping them halfway through is not optional, the second side needs direct heat to crisp properly.
03 -
- Use a large baking sheet or split the wedges across two pans, overcrowding ruins everything.
- Taste one wedge before serving and adjust the salt or add a second squeeze of lemon if needed.