Baked Sweet Potato Wedges (Print)

Crispy baked sweet potato wedges seasoned with smoked paprika and garlic, perfect as a healthy side or snack.

# What You Need:

→ Vegetables

01 - 2 large sweet potatoes, unpeeled (approximately 1.54 pounds)

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1½ teaspoons smoked paprika
04 - ½ teaspoon garlic powder
05 - ½ teaspoon salt
06 - ¼ teaspoon freshly ground black pepper

→ Garnish (optional)

07 - 1 tablespoon chopped fresh parsley
08 - Lemon wedges

# How To Make It:

01 - Heat oven to 425°F and line a large baking sheet with parchment paper.
02 - Cut the sweet potatoes into evenly sized wedges, about ½ inch thick.
03 - In a large bowl, combine the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and black pepper until fully coated.
04 - Spread the wedges evenly in a single layer on the prepared baking sheet, ensuring no overlap.
05 - Bake for 15 minutes, turn the wedges over, then bake for an additional 15 minutes until edges are golden and crisp.
06 - Remove from oven, sprinkle with chopped parsley, and serve immediately with lemon wedges if desired.

# Expert Advice:

01 -
  • They crisp up from the edges while staying creamy inside with barely any effort.
  • One bowl, one pan, and you're done before you know it—no fuss, just honest food.
  • The paprika gives them a sophisticated flavor that feels like you actually planned something.
  • They work as a side, a snack, or even chopped into salads the next day.
02 -
  • Don't crowd the pan or they'll steam instead of crisp—it's worth doing two batches if you need to.
  • If you soak them in cold water for 30 minutes before seasoning and dry them really well, the starch comes out and crispiness level goes up another notch.
03 -
  • Pat your cut wedges dry before tossing with oil—any moisture on the surface stops them from crisping up properly.
  • Use a sturdy spatula when you flip so you don't tear them apart, and flip them all in one go rather than doing it haphazardly.

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