Roasted Sweet Potato Wedges (Printable Version)

Sweet potato wedges roasted to crisp perfection, flavored with smoky paprika and herbs.

# Ingredient List:

→ Vegetables

01 - 2 large sweet potatoes (about 1.2 lbs), scrubbed and unpeeled

→ 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 black pepper

→ Garnish (optional)

07 - 1 tablespoon chopped fresh parsley
08 - ½ teaspoon flaky sea salt

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut sweet potatoes lengthwise in half, then cut each half into 4 to 6 wedges depending on size.
03 - In a large bowl, toss sweet potato wedges with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
04 - Arrange wedges in a single layer on the prepared baking sheet, ensuring space between pieces for crispiness.
05 - Roast for 15 minutes, flip wedges, then roast an additional 12 to 15 minutes until edges are golden brown and crispy.
06 - Remove from oven and sprinkle with chopped fresh parsley and flaky sea salt if desired. Serve immediately.

# Expert Tips:

01 -
  • They crisp up beautifully without any frying, so you get that satisfying crunch without the mess or extra oil.
  • The smoked paprika adds a warmth that makes them feel more special than plain roasted vegetables.
  • Theyre ready in under an hour and use ingredients you probably already have in your pantry.
02 -
  • If you pile the wedges too close together, they'll steam instead of roast, and you'll lose that crispy edge everyone loves.
  • Flipping them halfway through is essential, otherwise one side stays pale and soft while the other burns.
03 -
  • Add a pinch of cayenne pepper to the spice mix if you want a little heat that sneaks up on you after the first bite.
  • Use a light colored baking sheet if you have one, dark pans absorb more heat and can burn the bottoms before the insides cook through.

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