Roasted Sweet Potato Wedges (Printable)

Crispy, tender sweet potato wedges seasoned with smoked paprika and spices for a flavorful side or snack.

# What You'll Need:

→ Vegetables

01 - 4 medium sweet potatoes (about 2 pounds), 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 freshly ground black pepper
07 - ¼ teaspoon cayenne pepper (optional, for heat)

→ Garnish

08 - 2 tablespoons chopped fresh parsley
09 - Lemon wedges, for serving

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Slice sweet potatoes lengthwise into wedges approximately ¾ inch thick.
03 - Combine wedges with olive oil, smoked paprika, garlic powder, salt, pepper, and cayenne in a large bowl. Toss until uniformly coated.
04 - Spread wedges in a single layer on prepared baking sheet, ensuring adequate spacing for proper caramelization.
05 - Roast for 15 minutes. Turn wedges and continue roasting for 15 minutes until edges are golden and crispy while interiors remain tender.
06 - Transfer to serving platter. Garnish with parsley and accompany with lemon wedges if desired.

# Expert Advice:

01 -
  • The contrast between crispy edges and creamy centers makes every bite interesting
  • Smoked paprika adds depth without overwhelming the natural sweetness
  • They reheat surprisingly well for lunch the next day
02 -
  • Crowding the baking tray is the number one reason these do not get crispy
  • Cornstarch creates an extra crispy crust that people will ask about
  • Lemon juice right before serving brightens the entire dish
03 -
  • Let the wedges cool for about 5 minutes after roasting so they firm up slightly
  • If the paprika flavor is too strong, use half smoked and half regular next time

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