Roasted Sweet Potato Wedges (Printable)

Golden sweet potato wedges with smoky paprika, roasted for a crisp, tender texture and vibrant flavor.

# What You'll Need:

→ Vegetables

01 - 4 medium sweet potatoes (about 2.5 lbs), scrubbed and cut into wedges

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1½ teaspoons smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon sea salt
06 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon dried thyme (optional)

→ Garnish

08 - 1 tablespoon chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 425°F. Line large baking sheet with parchment paper.
02 - Place sweet potato wedges in large mixing bowl.
03 - Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, salt, pepper, and thyme if using. Toss until evenly coated.
04 - Arrange wedges in single layer on prepared baking sheet, ensuring they are not overcrowded.
05 - Roast for 25-30 minutes, turning once halfway through, until wedges are golden brown and crisp at edges.
06 - Transfer to serving platter and sprinkle with chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The crispy edges and tender centers create that perfect texture contrast that makes you reach for just one more wedge
  • Smoked paprika transforms ordinary sweet potatoes into something that feels restaurant special but takes almost no effort
02 -
  • Soaking the wedges in cold water for 30 minutes before roasting removes excess starch and makes them noticeably crispier
  • Crowding the baking sheet is the fastest way to end up with soggy wedges instead of crispy ones
03 -
  • Flip the wedges halfway through cooking using a spatula so both sides get that golden brown caramelization
  • Let the oven fully preheat before putting the potatoes in, otherwise they will steam instead of roast

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