Roasted Sweet Potato Wedges (Print Version)

Golden, seasoned sweet potato wedges baked crisp outside and tender inside for any meal.

# Recipe Ingredients:

→ Vegetables

01 - 2 large sweet potatoes (about 28 oz), scrubbed and unpeeled

→ Oils & Seasonings

02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground black pepper
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon dried thyme (optional)

→ Garnish (optional)

08 - 1 tablespoon chopped fresh parsley
09 - 1 tablespoon grated Parmesan cheese (omit for vegan)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Slice sweet potatoes lengthwise into wedges approximately 1/2 inch thick.
03 - In a large bowl, toss sweet potato wedges with olive oil, smoked paprika, garlic powder, black pepper, sea salt, and dried thyme until evenly coated.
04 - Spread the wedges in a single layer on the prepared baking sheet, ensuring they are not crowded.
05 - Bake for 25 to 30 minutes, turning halfway through, until edges are golden and crisp and centers are tender.
06 - Remove from oven and, if desired, sprinkle with fresh parsley and grated Parmesan cheese before serving.

# Expert Advice:

01 -
  • The edges get impossibly crispy while the insides stay creamy and tender - it's the best of both worlds, and once you taste it, you'll understand why everyone asks for the recipe
  • Ready in 40 minutes total, which means you can have a restaurant-quality side dish without any complicated techniques or special equipment
  • Naturally gluten-free and dairy-free, but honestly so delicious that nobody feels like they're eating "healthy" food
02 -
  • That cold water soak I mentioned in the notes - it actually works. Soaking the cut wedges for 30 minutes removes some of the starch, which helps them crisp up significantly. Pat them completely dry afterward, or the moisture will steam them.
  • Your oven temperature matters more than you'd think. If it's not hot enough, you'll get soft, steamed potatoes instead of crispy wedges. Use an oven thermometer if you're not sure your oven is accurate.
03 -
  • If your potatoes are very large, cut them in half before slicing into wedges - this ensures more even cooking and a better ratio of crispy outside to tender inside
  • The secret to that restaurant-quality golden-brown color is actually the combination of high heat and not moving them too much. Resist the urge to flip them early; let them sit on the hot sheet for at least 12 minutes before the halfway turn

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