Roasted Sweet Potato Wedges (Printer-friendly)

Crispy sweet potato wedges with smoky paprika make a flavorful and healthy side or snack.

# What You’ll Need:

→ Vegetables

01 - 2 large sweet potatoes (about 1.5 lbs), scrubbed and unpeeled

→ Oils & Fats

02 - 2 tbsp olive oil

→ Spices & Seasonings

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, for heat)

→ Garnish (optional)

08 - 2 tbsp chopped fresh parsley
09 - Lemon wedges, to serve

# How-To Guide:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut the sweet potatoes into wedges: halve lengthwise, then cut each half into 4–6 thick wedges.
03 - In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, pepper, and cayenne (if using) until well coated.
04 - Arrange the wedges in a single layer on the prepared baking sheet, leaving space between each wedge for even roasting.
05 - Roast for 25–30 minutes, flipping halfway through, until the wedges are golden brown and crisp on the edges.
06 - Transfer to a serving platter. Sprinkle with chopped parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The smoky paprika creates this restaurant quality flavor with almost zero effort
  • They satisfy that craving for something fried while being totally wholesome
  • The recipe doubles beautifully when you are feeding a crowd
02 -
  • Crowding the pan is the fastest way to end up with soggy wedges instead of crispy ones
  • The soaking trick really works if you have the extra 30 minutes and want restaurant level results
  • These are best fresh from the oven but they reheat surprisingly well in a toaster oven
03 -
  • Cut your wedges as uniformly as possible so they all finish cooking at the same time
  • Let the pan cool slightly before removing the wedges to avoid breaking them apart

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