Roasted Sweet Potato Wedges (Printable Version)

Crispy and tender sweet potato wedges seasoned with smoked paprika for a flavorful twist.

# What You Need:

→ Vegetables

01 - 2 large sweet potatoes (approximately 28 oz), scrubbed and cut into wedges

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons smoked paprika
04 - 1 teaspoon garlic powder
05 - ½ teaspoon ground black pepper
06 - ¾ teaspoon sea salt

→ Optional Garnish

07 - 2 tablespoons chopped fresh parsley
08 - Lemon wedges, for serving

# How to Make It:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato wedges with olive oil, smoked paprika, garlic powder, black pepper, and sea salt; toss until evenly coated.
03 - Place the coated wedges in a single layer on the prepared baking sheet, avoiding overcrowding.
04 - Bake for 25 to 30 minutes, turning halfway through, until edges are crisp and centers are tender.
05 - Transfer wedges to a serving platter, garnish with fresh parsley, and accompany with lemon wedges if desired.

# Expert Advice:

01 -
  • They're crispy on the outside and creamy inside, hitting that textural sweet spot that makes them almost addictive.
  • The smoked paprika does the heavy lifting flavor-wise, so you don't need complicated techniques or a long ingredient list.
  • They come together in 40 minutes flat, making them perfect for weeknight sides or when unexpected guests show up hungry.
02 -
  • Crowding the pan is the biggest mistake—it's tempting to fit everything at once, but your wedges will steam instead of roast, and you'll end up disappointed.
  • Turning them halfway through isn't optional; it's what gives you that contrast between the crispy exterior and tender inside that makes these special.
  • If you want extra crispiness, soak your cut wedges in cold water for 30 minutes before drying and seasoning—the starch removal makes a noticeable difference.
03 -
  • Cut your wedges uniformly so they cook at the same rate and nothing ends up undercooked while other pieces turn to char.
  • Don't wash the potatoes right before cutting—let them dry completely so they roast instead of steam, and pat them dry with a kitchen towel if they're damp.

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