Roasted Sweet Potato Wedges

My roommate came home to the smell of something roasting and stood in the kitchen doorway for a solid minute, sniffing the air. When I pulled these wedges from the oven—golden and crispy—she didn't even ask what they were before grabbing one off the sheet. That smoked paprika hits different when it's hot, and watching someone's face light up over a side dish felt like its own small victory.

I made these for a casual dinner when my parents visited last fall, and my dad—who usually doesn't say much about food—asked for seconds and the recipe. My mom tried to dip one in whatever was nearby (ranch, hummus, even hot sauce), turning it into this whole tasting experience. It became one of those moments where a simple side dish somehow becomes the thing everyone remembers about the meal.

Ingredients

• Sweet potatoes: Choose larger ones if you can—they're easier to cut into even wedges and roast more uniformly.
• Olive oil: This is your insurance policy for crispiness; don't skimp here.
• Smoked paprika: This is the whole point, the ingredient that makes people ask what you did differently.
• Garlic powder: It sits quietly in the background, just adding depth.
• Sea salt and black pepper: Finish with flaky salt if you have it—the texture difference is real.
• Fresh parsley: Optional but worth it; the green brightness cuts through the richness.

Instructions

Heat your oven and prep:

Get the oven to 220°C (425°F) and line your baking sheet with parchment paper. This is the moment to take a breath before things move quickly.

Cut your wedges:

Slice the sweet potatoes lengthwise into wedges about 2 cm thick. You want them uniform enough to cook at the same speed, but don't stress over perfection—slight variation adds character.

Season generously:

Toss everything in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper until every wedge glistens. This is where the flavor actually happens.

Arrange and roast:

Spread them out on the baking sheet in a single layer—crowding them is the fastest way to steam instead of crisp. Roast for 15 minutes, flip each wedge, then roast another 15 minutes until the edges are golden and crackling.

Finish and serve:

Pull them from the oven while they're still hot, scatter with fresh parsley and a pinch of flaky salt. Serve immediately while the outside is still crispy.

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There's something about offering people food you made yourself that feels generous, even when it's just roasted vegetables. My neighbor brought her kid over one afternoon, and this became their snack—something that felt special because it was warm and actually tasted like something, not like cardboard health food.

The Smoked Paprika Factor

Smoked paprika is doing the heavy lifting here, and it's worth buying the good stuff if you can. It carries this deep, almost wood-fire flavor that regular paprika just doesn't have. Once you taste it in a dish like this, you'll start noticing how it shows up in everything from Spanish food to Southern cooking—it's one of those quiet ingredients that changes everything.

Customizing Your Dip

These wedges are honestly good enough to eat plain, but pairing them with something creamy makes them feel more like a snack than a side. I've found that garlic aioli is the expected choice, but yogurt mixed with a little lemon and garlic works too if you want something lighter. Hot sauce, ranch, even hummus—let people choose what makes them happy.

Making Them Your Own

The base recipe is solid, but this is a canvas if you want it to be. A pinch of cayenne adds genuine heat without overpowering the smoked paprika. Curry powder transforms them into something completely different. The key is not overthinking it—one or two extra seasonings, and you've created something new without losing what made the original work.

• Soak the potatoes in cold water for 30 minutes before seasoning to maximize crispiness.
• Add cayenne pepper if you want a spicy kick that builds warmth on your tongue.
• Keep the flaky sea salt finish for that final texture contrast that makes people notice the difference.

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These wedges work as a side, a snack, or honestly just something good to have around when people stop by. They're proof that real flavor doesn't require complexity—just good ingredients treated respectfully.

Recipe Questions & Answers

→ How do I make the wedges extra crispy?

Soak the cut wedges in cold water for 30 minutes to remove excess starch, then dry them thoroughly before tossing with oil and seasoning.

→ Should I peel the sweet potatoes?

Leaving the skin on is recommended as it adds a nice texture and helps the wedges hold their shape during roasting.

→ What is the best oven temperature?

Preheat your oven to 220°C (425°F) to ensure the edges get crispy while the inside remains tender.

→ Can I add more spice?

Yes, add a pinch of cayenne pepper or chili powder to the seasoning mix if you prefer a spicier kick.

→ What dipping sauces work well?

These wedges pair excellently with garlic aioli, a cool yogurt dip, or even spicy ketchup.