Roasted Sweet Potato Wedges (Printable Version)
Golden, crispy wedges with smoky paprika seasoning. Ready in 40 minutes.
# Ingredient List:
→ Vegetables
01 - 2 large sweet potatoes (about 28 oz), scrubbed and unpeeled
→ Seasonings
02 - 2 tbsp olive oil
03 - 1½ tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper
→ Optional Garnish
07 - 1 tbsp chopped fresh parsley
08 - Lemon wedges, for serving
# Step-by-Step Instructions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Cut sweet potatoes lengthwise into wedges, about ½ inch thick.
03 - In a large bowl, toss wedges with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
04 - Arrange wedges in a single layer on the prepared baking sheet, skin side down.
05 - Roast for 25–30 minutes, flipping halfway, until golden, crisp, and tender.
06 - Transfer to a serving platter. Sprinkle with chopped parsley and serve with lemon wedges, if desired.
# Tips from hearthlykitchen:
01 -
- The contrast between crispy edges and creamy centers makes every bite interesting
- Smoked paprika adds depth without requiring special techniques or hard to find ingredients
02 -
- Overcrowding the baking sheet is the fastest way to end up with soft wedges instead of crispy ones
- Letting them cool slightly on the pan helps the crust firm up before you move them
03 -
- Sprinkle 1 tbsp cornstarch over the wedges before adding oil for restaurant level crunch
- Cutting the potatoes on a slight angle gives you more surface area for seasoning