Roasted Sweet Potato Wedges (Printer-friendly)
Crispy sweet potato wedges with smoky paprika, golden outside and tender inside, perfect as a side or snack.
# What You'll Need:
→ Vegetables
01 - 4 medium sweet potatoes (approximately 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 (optional)
08 - 2 tablespoons chopped fresh parsley
09 - Lemon wedges, for serving
# Directions:
01 - Preheat your oven to 425°F. Line a large baking tray with parchment paper.
02 - Cut sweet potatoes lengthwise into wedges, approximately ¾ inch thick.
03 - In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, pepper, and cayenne (if using) until evenly coated.
04 - Arrange the wedges in a single layer on the prepared baking tray, making sure they are not crowded for optimal crisping.
05 - Roast for 15 minutes, then flip the wedges and roast for another 15 minutes or until golden, crisp on the edges, and tender inside.
06 - Transfer to a serving platter, sprinkle with parsley, and serve with lemon wedges if desired.
# Expert Advice:
01 -
- The contrast between the caramelized crispy edges and the soft, sweet center is absolutely addictive
- They come together so quickly that you can have them on the table in under an hour
- The smoky paprika seasoning transforms ordinary sweet potatoes into something extraordinary
02 -
- Crowding the baking sheet is the fastest way to end up with soggy wedges instead of crispy ones
- Letting them cool for just 2-3 minutes after roasting helps them develop an even crispier exterior
03 -
- For extra crispy wedges, toss with a tablespoon of cornstarch before adding the oil and spices
- Wringing out excess moisture with a clean towel after tossing ensures better caramelization