Save to Pinterest These roasted sweet potato wedges feature a crispy exterior and tender inside, enhanced by smoky paprika and a blend of spices. Simply cut sweet potatoes into wedges, toss with olive oil, smoked paprika, garlic powder, and a pinch of salt and pepper, then roast until golden and crisp. They make a perfect vegan, gluten-free side with vibrant flavors and a satisfying texture. Garnish with fresh parsley and lemon wedges to brighten the dish.
I was rummaging through the pantry one autumn evening when I found a jar of smoked paprika I'd forgotten about. Two sweet potatoes sat on the counter, and I figured I'd try something simple. What came out of the oven that night has been on repeat ever since.
I made these for a casual dinner with friends who claimed they didn't like sweet potatoes. They ate them straight off the tray, standing around the kitchen, before I even plated the rest of the meal. One of them asked for the recipe before she left, which is always the best compliment.
Ingredients
- Sweet potatoes: I leave the skins on for extra texture and nutrients, just scrub them well under cold water to remove any dirt.
- Olive oil: This helps the spices stick and encourages browning, so don't skip it or go too light.
- Smoked paprika: The real star here, it adds depth without heat and makes the whole kitchen smell incredible.
- Garlic powder: A subtle background note that rounds out the smokiness without overpowering the natural sweetness.
- Sea salt and black pepper: Simple seasoning that lets everything else shine through.
- Cayenne pepper: Optional, but I add it when I want a little kick to balance the sweetness.
- Fresh parsley and lemon wedges: Brightens the dish at the end and adds a fresh, herby contrast.
Instructions
- Preheat and prep:
- Set your oven to 220°C (425°F) and line a baking sheet with parchment paper. This temperature is key for getting those crispy edges without drying out the insides.
- Cut the wedges:
- Slice the sweet potatoes lengthwise into wedges about 2 cm thick. Try to keep them similar in size so they roast evenly.
- Season generously:
- Toss the wedges in a large bowl with olive oil, smoked paprika, garlic powder, sea salt, black pepper, and cayenne if using. Get your hands in there to make sure every wedge is coated.
- Arrange for roasting:
- Spread the wedges in a single layer on the baking sheet with space between each piece. Crowding them will steam instead of roast, and you'll lose that crispy texture.
- Roast and flip:
- Roast for 15 minutes, flip each wedge with tongs, then roast another 15 minutes until golden and crispy at the edges. The smell will tell you when they're ready.
- Finish and serve:
- Transfer to a platter, sprinkle with fresh parsley, and serve with lemon wedges on the side. The citrus cuts through the richness beautifully.
Save to Pinterest There was a rainy Saturday when I made a double batch of these and ate them while reading on the couch. No fancy meal, no occasion, just the comfort of something warm and a little smoky. Sometimes the simplest things become the most reliable.
Flavor Variations to Try
Swapping smoked paprika for chili powder gives you a Tex-Mex vibe that pairs well with black beans and rice. Cumin and coriander together create a warmer, almost Middle Eastern flavor that works beautifully with yogurt-based dips. I've also tossed them in cinnamon and a tiny drizzle of maple syrup for a sweeter take that surprised everyone at brunch.
Serving Suggestions
These wedges hold their own next to grilled chicken, steak, or veggie burgers without competing for attention. I've served them as a snack with garlic aioli or tahini sauce for dipping, and they disappeared faster than chips. They also reheat surprisingly well in a hot oven, so leftovers make a great next-day side or even a breakfast hash base.
Storage and Reheating
Store cooled wedges in an airtight container in the fridge for up to three days. To bring back the crispiness, reheat them in a 200°C (400°F) oven for about 10 minutes rather than using the microwave, which will make them soggy. I've never bothered freezing them because they never last that long.
- Let them cool completely before storing to avoid condensation and sogginess.
- Spread them out on the baking sheet when reheating so they crisp up evenly.
- A quick squeeze of fresh lemon right before serving revives the flavors beautifully.
Save to Pinterest These wedges have become my go-to when I need something easy that feels a little special. They prove that good food doesn't need to be complicated, just thoughtful and made with a little care.
