Roasted Sweet Potato Wedges (Printable Version)

Crispy, tender sweet potato wedges flavored with smoky paprika, perfect as a healthy side or snack.

# Ingredient List:

→ Vegetables

01 - 2 large sweet potatoes, approximately 1.2 lbs (550 g), 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 black pepper

→ Garnish

07 - 1 tablespoon chopped fresh parsley
08 - ½ teaspoon flaky sea salt

# Step-by-Step Instructions:

01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - Cut each sweet potato lengthwise in half, then cut each half into 4 to 6 wedges depending on size.
03 - In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
04 - Place the wedges in a single layer on the prepared baking sheet, spacing them to ensure crispiness.
05 - Roast for 15 minutes, then flip the wedges and roast for an additional 12 to 15 minutes until golden and edges are crispy.
06 - Remove from the oven, sprinkle with chopped parsley and flaky sea salt if desired, and serve immediately.

# Tips from hearthlykitchen:

01 -
  • They're somehow crispy outside and creamy inside without any frying involved—just the oven doing all the magic.
  • A single bowl, one baking sheet, and you're done; even cleanup feels like a victory.
  • The smoked paprika gives them this cozy, almost savory depth that makes you forget they're just a vegetable.
02 -
  • Do not crowd the pan—I learned this the hard way when I stuffed too many wedges onto one sheet and ended up with steamed rather than roasted potatoes; give them breathing room and you'll taste the difference.
  • Flipping at the halfway point is essential; it ensures both sides get that crucial golden crust, not just the bottom.
03 -
  • Pat the sweet potato wedges dry with a paper towel after cutting—excess moisture is the enemy of crispiness.
  • If your oven runs hot, start checking at 12 minutes; you want golden brown, not burnt, which can happen faster than you'd expect.

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