Pin These baked sweet potato wedges deliver a perfect balance of crispy edges and tender interiors, enhanced by the warm, smoky flavor of smoked paprika. Prepared by tossing sweet potato wedges with olive oil and seasonings, then baked at a high temperature, they become a delightful side or snack option. Optional parsley garnish and lemon wedges add fresh brightness to the dish. Ideal for those seeking a healthy, gluten-free, vegetarian option that's full of vibrant flavors.
I discovered these wedges on a lazy Sunday afternoon when my produce drawer had nothing but sweet potatoes and I was too impatient to plan a proper dinner. Instead of roasting them whole like usual, I impulsively sliced them into fat wedges, tossed them with paprika I'd been meaning to use, and slid them into a hot oven. Twenty minutes later, the kitchen smelled like something between a spice market and caramelized autumn, and I realized I'd stumbled onto something that would become a regular rotation in my kitchen.
My partner came home one evening to find me pulling these golden wedges from the oven, and without a word asked for extras. The smell must have done the convincing. Now they're what gets requested when friends come over hungry, partly because they disappear fast and partly because everyone's surprised something this good takes less time than ordering takeout.
Ingredients
- Sweet potatoes: Get them medium to large so your wedges cut thick and sturdy, nothing spindly that'll burn before cooking through.
- Olive oil: It helps the seasonings stick and creates that crucial crispy exterior, so don't skip it or try to use less.
- Smoked paprika: The star that makes these taste intentional—regular paprika works too, but the smoke adds something special.
- Garlic powder and salt: Season early and generously; sweet potatoes can handle bold flavoring.
- Black pepper: Freshly ground if you have it, though pre-ground works just fine.
- Parsley and lemon: Optional but they brighten everything up with freshness when you're plating.
Instructions
- Get your oven ready and lined:
- Heat to 220°C (425°F) and cover a large baking sheet with parchment paper so nothing sticks and cleanup is effortless.
- Cut your potatoes into wedges:
- Aim for about 1½ cm thick slices cut lengthwise, like potato steak. Even sizing means even cooking, so take a moment here.
- Toss everything together:
- In a big bowl, add the wedges with olive oil and all your seasonings, then mix with your hands until every piece is coated. You want to see the paprika clinging to every surface.
- Spread them on the sheet:
- Lay them out in a single layer without overlapping—they need air around them to get crispy, not steamed.
- Bake halfway, then flip:
- After 15 minutes, they'll start smelling incredible; take that as your cue to flip each wedge so the other side can get golden too. Another 15 minutes and you're done.
- Finish and serve:
- Pull them out when the edges look caramelized and the insides are fork-tender. Sprinkle with parsley, squeeze lemon over top if you're using it, and serve hot.
Pin There's a quiet joy in pulling something hot and golden from the oven that tastes like you actually know what you're doing, especially when it came together with zero stress. These wedges have become my answer to "what can I bring" and my comfort when I'm cooking just for myself.
Why Sweet Potatoes Are Your Friend
Sweet potatoes have this built-in sweetness that balances paprika's earthiness in a way that feels natural, not forced. They also contain more fiber than regular potatoes and cook faster, which means you're not standing around waiting. Plus they store well, so you can always have a couple on hand.
Flavor Variations That Work
If you want to shift the mood, swap the smoked paprika for regular paprika or add a small pinch of cayenne if you like heat. Cumin and a touch of cinnamon lean into warmth. Even just doubling the garlic powder and adding fresh thyme changes everything into something rosemary-forward and savory.
Serving and Storage
Serve them warm straight from the oven with lemon wedges on the side—the acid cuts the richness perfectly. They're also surprisingly good at room temperature the next day, which makes them perfect for lunch boxes or snacking.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat them in a 180°C oven for 10 minutes to restore crispness.
- They pair beautifully with yogurt dips, spicy mayo, or even a simple aioli if you're feeling fancy.
- For extra crispiness, make sure your oven rack is positioned in the upper third so the heat reaches the bottoms more intensely.
Pin This is the kind of recipe that sticks around because it's reliable and real—no pretense, just something delicious that happens when you pay attention to heat and timing. Make them once and they'll find their way back to your table.
Recipe Questions & Answers
- → How do I make sweet potato wedges crispy?
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Soak the wedges in cold water for 30 minutes before baking, then dry them thoroughly. Baking at a high temperature and flipping halfway helps achieve crispiness.
- → Can I substitute smoked paprika in this dish?
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Yes, regular paprika can be used if smoked paprika isn't available. Adding a pinch of cayenne pepper provides an extra kick.
- → Do I need to peel the sweet potatoes before baking?
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No peeling is necessary. Keeping the skin on adds texture and nutrients while baking.
- → What dipping sauces pair well with these wedges?
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Yogurt-based dips, spicy mayo, or garlic aioli complement the smoky flavors nicely.
- → Is this dish suitable for special diets?
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Yes, it fits vegetarian, gluten-free, and dairy-free diets while remaining flavorful and satisfying.
