Roasted Sweet Potato Wedges (Printer-friendly)

Crispy and tender sweet potato wedges enhanced by smoked paprika and a touch of garlic powder.

# What you'll need:

→ Vegetables

01 - 2 large sweet potatoes (about 1.75 lb), scrubbed and cut into wedges

→ Seasonings

02 - 2 tbsp olive oil
03 - 1 ½ tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper

→ Optional Garnish

07 - 2 tbsp chopped fresh parsley
08 - Lemon wedges, for serving

# Method:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.
03 - Arrange the wedges in a single layer on the prepared baking sheet, leaving space between each piece for even roasting.
04 - Roast in the preheated oven for 25–30 minutes, flipping halfway through, until the wedges are golden brown and crisp on the edges.
05 - Transfer to a serving platter, sprinkle with chopped parsley, and serve hot with lemon wedges if desired.

# Expert Tips:

01 -
  • The smoked paprika creates this incredible aroma that fills your entire kitchen and makes everyone suddenly hungry
  • They are naturally sweet and savory all at once, which somehow satisfies every craving I have ever had
02 -
  • Soaking the wedges in cold water for 30 minutes before roasting removes excess starch and makes them noticeably crispier
  • Leaving space between pieces on the baking sheet is absolutely crucial for that roasted instead of steamed texture
03 -
  • Cut your wedges as evenly as possible so they all finish cooking at the same time
  • Let the pan cool slightly before serving because piping hot potatoes can be deceivingly dangerous

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