Roasted Sweet Potato Wedges

The first time I made these, I was honestly just trying to use up sweet potatoes that had been sitting on my counter for way too long. My roommate walked in mid-roasting and immediately asked what smelled so incredible. Now they are the most requested side dish at every dinner party I host.

Last autumn my sister came over exhausted from work and I just happened to have a batch fresh from the oven. She sat at the counter eating them straight from the baking sheet and told me it was exactly what she needed. Sometimes the simplest food is the most comforting.

Ingredients

• Sweet potatoes: Large ones work best because they hold their shape when cut into wedges and develop those perfectly crispy edges
• Olive oil: This helps the seasonings actually stick to the potatoes and creates that gorgeous golden exterior we all want
• Smoked paprika: The real star here that gives these wedges their distinctive earthy and slightly smoky flavor
• Garlic powder: Adds a subtle savory background note that balances the natural sweetness of the potatoes
• Sea salt: Essential for bringing out all the flavors and helping the edges crisp up beautifully in the oven
• Fresh parsley: Totally optional but adds such a lovely fresh contrast to the rich roasted flavors

Instructions

Get your oven ready:

Preheat to 220°C and line a baking sheet with parchment paper because cleanup should never be the hard part of cooking

Coat the wedges:

Toss everything in a large bowl until every single wedge is evenly coated with the oil and spices

Arrange for success:

Spread them in a single layer with space between each piece because crowding the pan is the fastest way to soggy potatoes

Roast to perfection:

Cook for 25 to 30 minutes and flip them halfway through so both sides get that irresistible golden crunch

Finish with flair:

Sprinkle with fresh parsley and serve while still hot enough to make everyone impatient at the dinner table

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These wedges have become my go-to comfort food when I want something satisfying but not heavy. There is something so perfect about dipping a hot crispy wedge into cool yogurt while catching up with friends.

Making Them Extra Crispy

The secret is patience during that soaking step. It seems unnecessary but makes such a difference in the final texture. I learned this after years of wondering why mine never quite matched restaurant quality.

Seasoning Variations

Sometimes I add a pinch of cayenne when I want heat. Other times I toss in some dried thyme or rosemary. The base recipe is forgiving enough to handle whatever flavor mood you are in.

Serving Ideas

These wedges pair beautifully with almost anything. I love them alongside grilled chicken or as part of a bigger spread with other roasted vegetables.

• A simple yogurt dip with garlic and herbs takes these to the next level
• Lemon wedges brighten everything up and cut through the richness
• They reheat surprisingly well in the oven if you somehow have leftovers

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Hope these become a regular in your kitchen rotation too. They have certainly earned a permanent spot in mine.

Recipe FAQs

→ How do I achieve crispy sweet potato wedges?

Soaking the wedges in cold water for 30 minutes before roasting removes excess starch, helping them crisp up better when baked.

→ Can I use other spices instead of smoked paprika?

Yes, cayenne pepper adds a spicy kick, while cumin or chili powder can provide different smoky and warm flavors.

→ What temperature is best for roasting sweet potato wedges?

Roasting at 220°C (425°F) ensures the wedges cook quickly and develop a crisp, golden exterior without drying out.

→ How should sweet potato wedges be arranged on the baking sheet?

Place wedges in a single layer with space between each piece to allow even heat circulation and crispy edges.

→ What are good accompaniments for these roasted wedges?

Lemon wedges brighten the dish, and a yogurt dip or your favorite sauce complements the smoky seasoning perfectly.