Roasted Sweet Potato Wedges

The smell of smoked paprika hitting hot olive oil still makes my stomach growl, even after all these years of making these wedges. I stumbled onto this combination during a weeknight dinner rut when plain roasted vegetables just were not cutting it anymore. Something about the way the sweet potatoes caramelize while that smoky spice buzzes in the background turned a simple side into the thing everyone actually wants to eat.

Last summer my brother visited and we ended up eating an entire batch straight off the baking sheet while standing in the kitchen. He kept asking what I did differently and I laughed because the secret was just letting them get properly golden brown and not rushing the flipping process. Now he texts me every time he makes them, usually with a photo of his own version.

Ingredients

• 4 medium sweet potatoes: Look for firm ones without soft spots, and cut them into even wedges so they all finish cooking at the same time
• 2 tablespoons olive oil: This helps the seasonings stick and creates those crispy edges everyone fights over
• 1½ teaspoons smoked paprika: The real star of the show, adding that deep smoky flavor that makes these irresistible
• ½ teaspoon garlic powder: Rounds out the flavor profile and adds a subtle savory note
• ½ teaspoon sea salt: Essential for balancing the natural sweetness of the potatoes
• ½ teaspoon freshly ground black pepper: Adds just enough bite to keep things interesting
• ½ teaspoon dried thyme: Optional but lovely, adds an earthy layer that complements the sweetness
• 1 tablespoon chopped fresh parsley: A bright finish that makes everything look and taste fresher

Instructions

Get your oven ready:

Preheat to 220°C and line a large baking sheet with parchment paper for easy cleanup

Prep the potatoes:

Place the sweet potato wedges in a large bowl and get ready to coat them evenly

Add the flavor:

Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, salt, pepper, and thyme

Toss everything together:

Use your hands to mix until every wedge is evenly coated with the oil and spices

Arrange for success:

Spread the wedges in a single layer on the baking sheet, making sure they are not crowded

Roast to perfection:

Cook for 25 to 30 minutes, turning halfway through, until golden brown with crispy edges

Finish and serve:

Transfer to a serving platter, sprinkle with fresh parsley if you like, and serve hot

Save

These became my go to contribution for family gatherings after my niece pointed at them and declared them better than fries. Now whenever I walk in with a baking sheet, the question is not what did you bring but did you bring enough of those potato things.

Making Them Extra Crispy

The water soaking trick is a game changer but you have to dry them really well before adding the oil. Any moisture left on the surface will steam instead of roast, and nobody wants steamed sweet potato wedges when they were expecting crispy ones. I wrap them in a clean kitchen towel and give them a good rub to remove every bit of water.

Customizing the Heat Level

Smoked paprika has a gentle warmth but if you want something with a real kick, try adding a pinch of cayenne to the spice mix. Start with a tiny amount because you can always add more but you cannot take it back. I have learned this lesson the hard way and made wedges that were delicious but required a lot of water to get through.

Serving Ideas and Pairings

These wedges work with almost anything but they are especially good alongside burgers, grilled chicken, or as part of a bigger roasted vegetable spread. I love making a quick yogurt dip with lemon and garlic because the cool creamy element balances the smoky heat perfectly.

• Try cutting them into thinner strips for more surface area and extra crunch
• A squeeze of fresh lemon right before serving brightens everything up
• They reheat surprisingly well in a hot oven for about 5 minutes

Save

There is something so satisfying about pulling a sheet of perfectly roasted vegetables out of the oven, and these wedges hit that spot every single time. Hope they become a regular in your kitchen rotation too.

Recipe FAQs

→ How do I achieve crispy sweet potato wedges?

Soak the wedges in cold water for 30 minutes before roasting to remove excess starch. Dry thoroughly and roast at high heat on a single layer to ensure crisp edges.

→ Can I prepare the wedges ahead of time?

Yes, you can roast the wedges in advance and reheat them in a hot oven for 5-7 minutes to restore their crispness before serving.

→ What spices complement smoky paprika in this dish?

Garlic powder, black pepper, sea salt, and a touch of dried thyme enhance the smoky flavor and add depth to the seasoning.

→ Is there a way to add a spicy kick to the wedges?

Adding a pinch of cayenne pepper to the seasoning mix before roasting provides a pleasant heat without overpowering the natural sweetness.

→ What garnishes work well with roasted sweet potato wedges?

Fresh chopped parsley adds a bright, herbal note and color contrast, enhancing the overall presentation and flavor.