Roasted Sweet Potato Wedges (Print Version)

Crispy sweet potato wedges seasoned with smoked paprika, roasted to tender perfection for a flavorful side.

# What You Need:

→ Vegetables

01 - 2 large sweet potatoes (approximately 1.54 lb), scrubbed and unpeeled

→ Seasonings & Oil

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 - ½ teaspoon dried thyme (optional)

→ Garnish

08 - 1 tablespoon chopped fresh parsley (optional)

# How to Prepare:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Slice the sweet potatoes into uniform wedges approximately 0.6 inches thick.
03 - In a large bowl, combine the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, black pepper, and dried thyme if using, tossing to coat evenly.
04 - Spread the seasoned wedges in a single layer on the prepared baking sheet, ensuring no overlap.
05 - Bake for 15 minutes, then turn the wedges. Continue roasting for an additional 12 to 15 minutes until edges are golden and crisp.
06 - Remove from oven and optionally sprinkle with chopped fresh parsley before serving.

# Expert Advice:

01 -
  • Ready in under 45 minutes with almost no active time, perfect for weeknight dinners when you're tired.
  • The smoked paprika does all the heavy lifting flavor-wise, so you feel like you're doing something special without much effort.
  • They're naturally vegan and gluten-free, which means everyone at the table can actually eat them together.
02 -
  • If your wedges come out soft instead of crispy, your oven temperature might be off—invest in an oven thermometer because ovens lie.
  • Soaking the cut wedges in cold water for 30 minutes before roasting removes excess starch and gives you restaurant-level crispiness that'll surprise you.
03 -
  • Cut all your wedges the same thickness so they finish together—I use my thumb and finger as a thickness gauge to stay consistent without overthinking it.
  • Flip halfway through roasting because the side touching the pan gets all the heat, and you want both sides golden and crispy.

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