Roasted Sweet Potato Wedges

I still remember the first time I roasted sweet potato wedges instead of fries. It was a lazy Sunday afternoon, and I had these gorgeous orange sweet potatoes sitting on my counter that needed rescuing. I wanted something crispy and satisfying, but healthier than the usual fried version. That first batch came out of the oven golden and caramelized, and honestly, it changed everything. Now they're my go-to side dish whenever I want something that feels indulgent but actually nourishes you.

I made these for my sister's dinner party last spring, and she served them alongside grilled chicken. Three of her guests asked if they could take home the leftovers - there weren't any, of course, because they disappeared before dinner was even finished. That's when I knew this recipe was special.

Ingredients

• 2 large sweet potatoes (about 800 g): Leave the skin on - it gets crispy and beautiful, plus it's where all the nutrients live. Choose ones that are roughly the same size so they cook evenly.
• 2 tablespoons olive oil: This is your key to crispiness. Don't skimp here. The oil helps the seasonings stick and creates that golden-brown exterior.
• 1 teaspoon smoked paprika: This is what gives these wedges their signature flavor and color. It's like a little kiss of smokiness in every bite.
• 1/2 teaspoon garlic powder: A quiet but essential player. It adds depth without overpowering the natural sweetness of the potatoes.
• 1/2 teaspoon ground black pepper: Freshly ground if you have it - it makes such a difference in the final taste.
• 1 teaspoon sea salt: Season generously. Salt brings out the potato's natural sweetness and makes every other spice shine.
• 1/2 teaspoon dried thyme (optional): This was my addition after experimenting for weeks. It adds an earthy note that feels a bit fancy without being complicated.
• 1 tablespoon chopped fresh parsley: For garnish, it adds freshness and a touch of green color that makes the plate look intentional.
• 1 tablespoon grated Parmesan cheese (optional): The umami boost that makes people go "wow, what IS that?" Completely optional if you're serving this vegan.

Instructions

Get Your Oven Ready:

Preheat to 220°C (425°F) and line your baking sheet with parchment paper. This high heat is crucial - it's what creates those crispy, caramelized edges while keeping the inside tender. The parchment paper prevents sticking and makes cleanup so much easier.

Cut Your Wedges with Purpose:

Slice each sweet potato lengthwise into wedges about 1.5 cm thick. Think about consistency here - thinner wedges get crispier, thicker ones stay softer inside. I like mine somewhere in the middle. Don't peel them; that skin becomes crispy and delicious.

Coat Everything Evenly:

Toss your wedges in a large bowl with the olive oil and all your seasonings. Use your hands if you need to - it helps distribute the spices more evenly than a spoon ever could. You want every single wedge to have a light coating of that paprika-garlic mixture.

Arrange with Space to Breathe:

Spread the wedges in a single layer on your prepared baking sheet. This is important - crowding them means steam instead of crispiness. If they're touching, they won't roast properly. I usually need two baking sheets for a full batch.

Roast Until Golden:

Bake for 25 to 30 minutes, turning the wedges halfway through. The turning is key - it ensures both sides get that beautiful golden-brown exterior. You'll know they're ready when the edges are crispy and caramelized, and a fork slides through the flesh easily.

Finish with Brightness:

Pull them from the oven and immediately sprinkle with fresh parsley and Parmesan if using. The heat helps slightly soften the cheese, and the parsley adds color and freshness that makes them look restaurant-ready.

Save

My daughter, who normally turns her nose up at anything remotely healthy, asked for seconds. That's the moment I knew this recipe had crossed over from being "good for you" to being genuinely loved. Food tastes so much better when it's shared with people who actually enjoy it.

Seasoning Variations That Work

The smoked paprika is wonderful, but don't feel locked into it. I've experimented with countless variations, and these wedges are incredibly forgiving. Swap the smoked paprika for chili powder if you want a spicy kick that builds with each bite. During fall, I sometimes use cumin and a pinch of cinnamon for something that tastes more autumnal. Cajun seasoning blends create a different kind of excitement. The beauty is that sweet potatoes pair well with almost any savory spice, so play around based on what you're serving them with.

The Dipping Sauce Question

Honestly, these wedges are delicious on their own, but a good dipping sauce can elevate them into something special. A simple yogurt-based dip with garlic and lemon is my standard move - it's cool, tangy, and cuts through the richness beautifully. Aioli works if you want something more indulgent. Even a simple combination of sour cream, fresh herbs, and a squeeze of lime juice becomes something people genuinely look forward to.

Making Them Your Own

The thing I love most about this recipe is how adaptable it is. The foundation is solid, but the rest is up to you and what you're in the mood for.

• For extra crispiness beyond the water soak, try tossing the dried wedges with just a tiny bit of cornstarch before adding the oil and seasonings - it creates an almost fry-like texture
• If you're meal prepping, these actually reheat beautifully in a 180°C oven for about 10 minutes, which means crispy edges even on day three
• Don't waste the ends and scraps - cut them smaller and roast them together; they get extra crispy and are perfect for snacking or adding to salads

Save

These roasted sweet potato wedges have become something of a kitchen staple for me - the kind of recipe that works equally well at a casual weeknight dinner or when you're trying to impress someone. That's the mark of a really good recipe.

Recipe FAQs

→ How do I get the wedges crispy?

Soak cut sweet potato wedges in cold water for 30 minutes, then dry thoroughly before tossing with oil and seasonings. This helps remove excess starch, leading to crispier edges when baked.

→ Can I make these spicy?

Yes, substitute smoked paprika with chili powder or add cayenne pepper to the seasoning for a spicy kick that complements the natural sweetness.

→ Is it necessary to peel the sweet potatoes?

No, keeping the skin on preserves nutrients and adds texture. Just be sure to scrub them well before cutting into wedges.

→ What is the best oil to use?

Olive oil is recommended for its flavor and health benefits, but other oils with high smoke points like avocado or sunflower oil work well too.

→ Can I prepare these in advance?

You can pre-cut and soak the wedges, then store them in the refrigerator for a few hours before seasoning and baking to save time.

→ How do I make it dairy-free?

Simply omit the Parmesan garnish to keep the dish dairy-free without compromising flavor and texture.