Roasted Sweet Potato Wedges (Printable Version)

Crispy, tender wedges coated in smoky paprika, garlic, and sea salt for the ultimate savory side dish.

# Ingredient List:

01 - 2 large sweet potatoes (about 1.5 pounds), scrubbed and unpeeled

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 - 1 tablespoon chopped fresh parsley

08 - Flaky sea salt, to finish

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

02 - Slice the 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, sea salt, and black pepper until evenly coated.

04 - Place the seasoned wedges in a single layer on the prepared baking sheet, ensuring they are not crowded.

05 - Roast for 15 minutes, then flip each wedge and continue roasting for an additional 15 minutes until golden brown and crisp on the edges.

06 - Remove from the oven, sprinkle with chopped fresh parsley and a pinch of flaky sea salt if desired. Serve immediately.

01 -

They come together in under an hour with almost no hands-on time once they hit the oven.
That smoky-sweet combination keeps people reaching for just one more wedge.
They're proof that the simplest recipes sometimes taste the best.

02 -

Soaking cut wedges in cold water for 30 minutes before cooking removes excess starch and is the difference between soft and genuinely crispy.
Flipping them halfway through matters—one side will cook faster than the other, and catching that is what gives you those caramelized edges.

03 -

An older oven might run cooler than you think—if yours is one of those, bump the temperature up slightly and check around the 12-minute mark.
Pat the wedges completely dry after soaking or they'll steam instead of crisp no matter what else you do right.