Roasted Sweet Potato Wedges (Printer-friendly)
Crispy sweet potato wedges with smoked paprika for a smoky, tender side or snack.
# What You’ll Need:
→ Vegetables
01 - 2 large sweet potatoes (about 1.5 lbs), scrubbed and unpeeled
→ Oils & Seasonings
02 - 2 tablespoons olive oil
03 - 1½ teaspoons smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon sea salt
06 - ¼ teaspoon freshly ground black pepper
→ Optional Garnish
07 - 1 tablespoon chopped fresh parsley
08 - Flaky sea salt, to taste
# How-To Guide:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Cut sweet potatoes in half lengthwise, then slice each half into 4-6 wedges depending on size.
03 - Place wedges in a large bowl. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper. Toss well to coat evenly.
04 - Spread wedges in a single layer on prepared baking sheet, ensuring pieces are not overlapping.
05 - Roast for 15 minutes. Flip wedges using a spatula and continue roasting for another 15 minutes, or until golden, crisp on edges, and tender inside.
06 - Transfer to serving platter. Sprinkle with chopped parsley and flaky sea salt if desired. Serve hot.
# Expert Advice:
01 -
- The crispy edges and tender centers create that perfect texture contrast everyone fights over
- Smoked paprika adds such incredible depth that people always ask what the secret ingredient is
- They reheat surprisingly well making them ideal for meal prep lunches
02 -
- Soaking the cut wedges in cold water for 30 minutes removes excess starch and makes them noticeably crispier
- Crowding the baking sheet is the fastest way to end up with steamed soggy potatoes instead of roasted ones
03 -
- Use a rimmed baking sheet to prevent any oil drips in your oven
- Letting the wedges sit for just 2 minutes after roasting helps them develop even better texture