Roasted Sweet Potato Wedges

The smell of smoked paprika hitting hot sweet potatoes still takes me back to my first apartment kitchen, where I discovered that the simplest seasonings could transform humble vegetables into something crave worthy. I started making these wedges on weeknights when I wanted something satisfying but didn't have the energy for an elaborate cooking project. They became my go to for last minute dinner guests because they look impressive but require almost zero effort.

My friend Sarah once stayed over unexpectedly during a particularly rough week, and I threw these together while we talked. She was so impressed that she started making them for her family every Sunday, and now her kids request sweet potato wedges instead of fries.

Ingredients

• 2 large sweet potatoes: Leaving the skin on adds texture and holds the wedges together while they roast
• 2 tbsp olive oil: This amount helps the spices stick and promotes even browning without making them greasy
• 1½ tsp smoked paprika: The smokiness is what makes these special, so dont substitute with regular paprika
• ½ tsp garlic powder: Adds savory depth that balances the natural sweetness of the potatoes
• ½ tsp sea salt: Essential for drawing out moisture and helping the edges crisp up
• ¼ tsp freshly ground black pepper: Provides a subtle warmth that enhances the other spices
• 1 tbsp chopped fresh parsley: Fresh herb flavor and bright color make the finished dish feel complete
• Lemon wedges: A squeeze of acid cuts through the sweetness beautifully

Instructions

Preheat your oven:

Crank it to 220°C (425°F) and line a baking sheet with parchment paper for easy cleanup

Cut the wedges:

Slice each sweet potato lengthwise into pieces about 1.5 cm thick, keeping them similar in size for even cooking

Season generously:

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

Arrange for success:

Lay wedges in a single layer with skin side down, giving them space to crisp instead of steam

Roast to perfection:

Bake for 25–30 minutes, flipping halfway, until theyre golden with caramelized edges

Finish with flair:

Transfer to a platter and scatter with parsley while hot, then serve with lemon wedges on the side

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These wedges have become a staple at my summer cookouts because they hold up beautifully on a buffet table and somehow taste just as good at room temperature. People always ask for the recipe, looking genuinely surprised when I tell them how simple it is.

Getting That Perfect Crisp

The key is cutting wedges that are thick enough to hold their shape but thin enough to roast through completely. I aim for pieces that feel substantial in my hand, almost like steak fries, because skinny ones tend to dry out before they develop that gorgeous exterior crunch.

Making Them Your Own

Sometimes I skip the parsley and sprinkle everything with crumbled feta right after they come out of the oven, letting the cheese soften slightly in the residual heat. Other times I add a pinch of cayenne to the spice blend when I want something that wakes up your palate.

Serving Suggestions

These wedges work alongside anything from burgers to roasted chicken, but they also shine as a centerpiece with a simple dipping sauce. A quick garlic yogurt dip or even spicy ketchup feels almost fancy when presented in small bowls alongside the warm platter.

• Try them with a tahini lemon dip for something creamy and bright
• Aioli mixed with fresh herbs pairs wonderfully with the smokiness
• They reheat surprisingly well in a toaster oven for lunch the next day

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There's something deeply satisfying about a dish that comes together so easily but tastes like you put in real effort. These wedges have rescued countless weeknight dinners in my house.

Recipe Questions & Answers

→ How do I get the crispiest wedges?

Space wedges evenly on the baking sheet without overcrowding. For extra crunch, toss with 1 tablespoon cornstarch before adding oil and spices. Flip halfway through cooking to ensure both sides brown evenly.

→ Should I peel sweet potatoes?

Keep the skin on—it adds texture and holds nutrients. Just scrub thoroughly before cutting. The skin becomes slightly crispy during roasting, which adds pleasant contrast to the tender flesh.

→ Can I prepare these ahead?

Cut and season wedges up to 4 hours before cooking. Store coated wedges in the refrigerator, then roast when ready. They're best served fresh from the oven for maximum crispiness.

→ What dipping sauces work well?

Garlic yogurt dip complements the smokiness beautifully. Spicy ketchup, aioli, or even a simple tahini drizzle work great. Lemon wedges add brightness that balances the earthy paprika.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in a 200°C oven for 10 minutes to restore crispiness. Microwaving will make them soft, so use the oven or air fryer instead.

→ Can I use regular paprika instead of smoked?

Yes, regular paprika works fine but you'll lose the smoky dimension. Consider adding a pinch of cumin or chipotle powder to compensate for the missing smoky flavor if needed.