Roasted Sweet Potato Wedges

The first time I made these sweet potato wedges was on a chilly Sunday afternoon when I wanted something warm and comforting but not too heavy. I had a bag of sweet potatoes sitting on my counter and decided to experiment with spices I already had in my pantry. When they came out of the oven, the kitchen smelled incredible, and that first crispy, smoky bite made my whole family pause mid-conversation.

Last summer, I made a huge batch of these for a backyard barbecue and my friend's daughter, who claims to hate sweet potatoes, ended up eating half the platter herself. She kept sneaking back into the kitchen grabbing wedge after wedge until I caught her red-handed with orange seasoning on her fingers and a guilty grin on her face.

Ingredients

• 4 medium sweet potatoes: Leaving the skin on adds great texture and nutrients, plus it saves prep time
• 2 tbsp olive oil: This helps the spices stick and promotes even caramelization
• 1 ½ tsp smoked paprika: The star ingredient that gives these wedges their signature smoky depth
• ½ tsp garlic powder: Adds a subtle savory note that balances the sweetness
• ½ tsp sea salt: Essential for enhancing all the flavors
• ¼ tsp black pepper: Provides just enough gentle heat
• ¼ tsp cayenne pepper: Optional but wonderful if you like things spicy
• 2 tbsp fresh parsley: Adds a bright fresh finish and beautiful color contrast
• Lemon wedges: A squeeze of acid cuts through the sweetness perfectly

Instructions

Prepare the oven and pan:

Preheat your oven to 220°C and line a large baking tray with parchment paper for easy cleanup

Cut the potatoes:

Slice each sweet potato lengthwise into wedges about 2 cm thick for even cooking

Season the wedges:

Toss the potatoes in a large bowl with olive oil and all spices until every piece is evenly coated

Arrange for roasting:

Spread the wedges in a single layer on your baking tray without overcrowding them

Roast to perfection:

Bake for 15 minutes then flip and roast another 15 minutes until edges are golden and crisp

Finish and serve:

Transfer to a serving platter, sprinkle with fresh parsley, and add lemon wedges on the side

Save

These wedges have become my go-to for weeknight dinners because they pair with practically everything from grilled chicken to veggie burgers. Something about that smoky, slightly sweet flavor just makes people happy.

Getting That Perfect Crunch

After years of making these, I have learned that cutting the wedges uniformly is crucial for even cooking. Some pieces will inevitably be thinner and cook faster, but keeping them similar in size helps most wedges finish at the same time. I have also found that placing them cut side down during the first 15 minutes gives the best caramelization.

Seasoning Variations

While the paprika blend is my absolute favorite, you can easily switch up the flavors based on what you are serving or what you have on hand. Sometimes I skip the cayenne and add a pinch of cinnamon instead for a slightly sweeter profile that works beautifully with maple dipping sauce.

Make Ahead And Storage

You can cut the sweet potatoes up to a day ahead and store them in cold water to prevent browning, just dry them thoroughly before seasoning. Leftovers reheat surprisingly well in a 200°C oven for about 10 minutes and will regain most of their crispiness.

• Make a double batch because these disappear faster than you expect
• Try tossing the hot wedges with a little extra sea salt right after roasting
• These freeze well for up to a month and reheat directly from frozen

Save

These sweet potato wedges have become the dish my friends actually request when they come over for dinner, and I am always happy to oblige because they are so simple and satisfying.

Recipe Questions & Answers

→ How do I achieve crispy sweet potato wedges?

Toss wedges in olive oil and optionally a bit of cornstarch before roasting. Roast at high heat and flip halfway for even crisping.

→ Can I adjust the spice level?

Yes, adding or omitting cayenne pepper controls the heat to your preference without altering other flavors.

→ Is it necessary to peel the sweet potatoes?

Peeling is optional; leaving the skin on adds texture and nutrients while keeping wedges rustic.

→ What is the best oven temperature for roasting?

Roasting at 220°C (425°F) helps achieve a crispy exterior while cooking the wedges evenly inside.

→ What garnishes complement these wedges?

Fresh chopped parsley adds brightness, and lemon wedges provide a zesty contrast to the smoky flavors.