Save These sweet potato wedges are cut thick and roasted to achieve a crispy exterior while staying tender inside. Tossed in olive oil and smoky paprika with hints of garlic, salt, and pepper, they develop a rich, smoky flavor. The wedges roast evenly on parchment-lined trays and can be enhanced with fresh parsley and a squeeze of lemon for brightness. Easy and vegan-friendly, this dish offers a wholesome, satisfying complement to many meals.
I was rushing to make dinner for unexpected guests when I grabbed two sweet potatoes from the pantry and decided to wing it. The smoky paprika in my spice drawer caught my eye, and I figured why not toss them together. What came out of the oven was so good that one friend asked if I'd been hiding my cooking skills all along.
I started making these on weeknights when I needed something fast but impressive enough to feel like I tried. My neighbor once knocked on the door just as I pulled them from the oven, and the smell alone convinced her to stay for dinner. Now she texts me whenever she wants the recipe again, even though Ive sent it to her three times.
Ingredients
- Sweet potatoes: I leave the skin on because it crisps up like a natural chip and saves you from peeling, plus it holds extra nutrients and fiber.
- Olive oil: This is what gives the wedges their golden, crispy exterior, so dont skip it or try to use too little.
- Smoked paprika: The secret ingredient that makes these taste like they came from a restaurant, it adds a warm, slightly smoky flavor that regular paprika just cant match.
- Garlic powder: It distributes more evenly than fresh garlic and wont burn in the high heat of the oven.
- Sea salt and black pepper: These bring out the natural sweetness of the potatoes and balance the spices perfectly.
- Cayenne pepper: Optional, but if you like a little heat that sneaks up on you, this is the move.
- Fresh parsley and lemon wedges: A bright, fresh finish that cuts through the richness and makes the plate look like you know what youre doing.
Instructions
- Preheat and prep:
- Set your oven to 220°C and line a baking sheet with parchment paper so nothing sticks and cleanup is a breeze. This high heat is key to getting those crispy edges.
- Cut the wedges:
- Slice the sweet potatoes lengthwise into wedges about 2 cm thick, keeping them roughly the same size so they cook evenly. I usually get about 8 wedges per potato depending on how large they are.
- Season generously:
- Toss the wedges in a big bowl with the olive oil and all the spices, using your hands to make sure every piece is coated. This is where the flavor happens, so dont be shy.
- Arrange on the sheet:
- Lay the wedges in a single layer with a little space between each one, because crowding them will steam instead of roast. Give them room to breathe and crisp up.
- Roast and flip:
- Bake for 15 minutes, then flip each wedge with tongs and roast another 15 minutes until the edges are golden and caramelized. The smell will tell you when theyre ready.
- Garnish and serve:
- Transfer to a platter, sprinkle with fresh parsley, and add lemon wedges on the side for squeezing. Serve them hot while theyre still crispy.
Save These wedges have become my go to when I need something that feels special but doesnt require much thought. I made them for a potluck once and someone asked if I catered it, which is still one of my favorite compliments. Theyre the kind of dish that makes you look like you have your life together, even when you absolutely dont.
How to Get Them Extra Crispy
If you have an extra 30 minutes, soak the cut wedges in cold water before you season them. It pulls out some of the starch, which helps them crisp up even more in the oven. Just make sure to dry them really well with a towel first, because wet potatoes will steam instead of roast.
Flavor Variations to Try
Ive swapped the smoked paprika for chili powder when I wanted a Tex Mex vibe, and cumin when I was serving them with something Mediterranean. You can also toss them with a drizzle of honey and a pinch of cinnamon after roasting for a sweet and savory twist that surprises people in the best way.
Serving Suggestions and Pairings
These wedges work as a side for grilled chicken, steak, or veggie burgers, but Ive also eaten them straight off the pan as a snack with garlic aioli. They hold up well next to salads, grain bowls, or anything that needs a hearty, flavorful base.
- Pair them with a creamy dip like tahini sauce or sour cream mixed with chives.
- Serve alongside roasted veggies or a simple green salad for a lighter meal.
- They reheat surprisingly well in the oven at 180°C for about 10 minutes if you have leftovers.
Save Once you make these a few times, youll stop measuring and just toss everything together by feel. Thats when you know a recipe has really become yours.
