Save to Pinterest These sweet potato wedges are cut into thick pieces, tossed with olive oil and smoked paprika, then roasted at high heat until crispy on the outside and tender inside. A touch of garlic powder and sea salt enhances their natural sweetness, while optional parsley adds a fresh finish. Baking them spaced out on parchment prevents sogginess and ensures golden edges. This simple approach highlights smoky and savory flavors in an easy, wholesome side option.
I was running late for a potluck and needed something quick that didn't look lazy. I had two sweet potatoes sitting on the counter and a jar of smoked paprika I'd barely touched. Thirty minutes later, I walked in with a tray of these wedges, and they vanished before the main course even came out. Sometimes the simplest things surprise you the most.
My neighbor once brought her kids over for dinner, and I panicked because I hadn't planned anything kid friendly. I threw these together while we chatted in the kitchen, and her youngest, who supposedly hated vegetables, ate five wedges before I could even plate the rest. She asked for the recipe on her way out, and I realized I'd been overthinking easy cooking for years.
Ingredients
- Sweet potatoes: Leave the skin on for extra texture and nutrients, just scrub them well under cold water to remove any dirt.
- Olive oil: This helps the wedges crisp up and carries the spices evenly, so don't skip it or go too light.
- Smoked paprika: The smoky depth makes these taste like something from a restaurant, regular paprika works but won't have the same richness.
- Garlic powder: Adds a savory backbone without the risk of burning fresh garlic in the high heat.
- Sea salt and black pepper: Simple seasonings that let the sweet potato flavor shine through while balancing the smokiness.
- Fresh parsley and flaky sea salt: Optional but worth it for a little brightness and a final pop of texture right before serving.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 425°F and line a baking sheet with parchment paper. This temperature is hot enough to caramelize the edges without drying out the inside.
- Cut the Wedges:
- Slice each sweet potato in half lengthwise, then cut each half into four to six wedges depending on how thick your potatoes are. Try to keep them roughly the same size so they cook evenly.
- Season Generously:
- Toss the wedges in a large bowl with olive oil, smoked paprika, garlic powder, salt, and pepper until every piece is coated. Use your hands if you need to, it's faster and more thorough than a spoon.
- Arrange in a Single Layer:
- Spread the wedges out on the baking sheet with a little space between each one. Crowding them traps steam and makes them soggy instead of crispy.
- Roast and Flip:
- Bake for fifteen minutes, then use a spatula to flip each wedge. Roast for another twelve to fifteen minutes until the edges are golden and crisp.
- Finish and Serve:
- Pull them out of the oven and sprinkle with fresh parsley and flaky salt if you like. Serve them hot while the outsides are still crunchy.
Save to Pinterest There was an evening last fall when I made these for myself after a long day, no company, no expectations. I sat on the back steps with a plate on my lap and ate them while the sun went down. It reminded me that good food doesn't need an occasion, sometimes it's just for you.
How to Get Them Extra Crispy
The secret is space and heat. If your oven runs cool, bump it up to 450°F and keep a close eye during the last few minutes. You can also pat the wedges dry with a towel after cutting them to remove excess moisture before tossing them in oil. That little step makes a noticeable difference in texture.
What to Serve Them With
I've paired these with everything from grilled chicken to black bean burgers, and they always feel right. They're also great on their own with a dipping sauce, garlic aioli or a tangy yogurt dip works especially well. One time I served them alongside a simple green salad, and it felt like a complete meal without any fuss.
Storage and Reheating
Leftovers keep in the fridge for up to three days, though they lose some of their crispiness. To bring them back to life, spread them on a baking sheet and reheat in a 400°F oven for about eight minutes instead of using the microwave. They won't be quite as perfect as fresh, but they're still worth eating.
- Let them cool completely before storing to prevent sogginess from trapped steam.
- Reheat in the oven, not the microwave, to restore some of the crunch.
- If you're meal prepping, roast them fresh rather than making them ahead, they only take forty minutes anyway.
Save to Pinterest These wedges have become my go to whenever I need something reliable that feels like more than just a side dish. They're proof that you don't need fancy ingredients or complicated techniques to make something people remember.
Recipe FAQs
- → How do I get crispy sweet potato wedges?
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Space wedges evenly on a parchment-lined baking sheet and roast at 425°F. Flipping halfway ensures even crispiness.
- → Can I use fresh paprika instead of smoked paprika?
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Regular paprika works but will give a milder, less smoky flavor. Smoked paprika adds depth and richness.
- → Should I peel the sweet potatoes before roasting?
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Leaving the skin on adds texture and nutrients, and helps the wedges hold their shape during roasting.
- → What dipping sauces pair well with these wedges?
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Garlic aioli, Greek yogurt dip, or ketchup complement the smoky, savory flavors nicely.
- → How can I add spice to the sweet potato wedges?
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Sprinkle a pinch of cayenne pepper or chili powder with the other seasonings before roasting for extra heat.
