Baked Sweet Potato Wedges (Print View)
Crispy baked sweet potato wedges with smoky paprika, tender inside and flavorful outside.
# Ingredient List:
→ Vegetables
01 - 2 large sweet potatoes, approximately 1.5 pounds, scrubbed and unpeeled
→ 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
07 - 1 tablespoon chopped fresh parsley
08 - Lemon wedges
# How to Make:
01 - Set oven temperature to 425°F. Line a large baking sheet with parchment paper.
02 - Slice sweet potatoes into wedges about ⅝ inch thick, ensuring uniform size.
03 - In a large bowl, combine sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
04 - Lay wedges in a single layer on the prepared sheet without overlapping.
05 - Bake for 15 minutes, then carefully flip each wedge and continue baking for an additional 15 minutes until edges are golden and crispy.
06 - Remove from oven, sprinkle with chopped parsley, and serve hot accompanied by lemon wedges if desired.
# Expert Advice:
01 -
- They're crispy where it counts but never dry or stringy inside.
- Smoked paprika does the heavy lifting, so you only need five seasonings total.
- Takes less time than delivery and tastes infinitely better.
02 -
- Evenly sized wedges are non-negotiable—I learned this the hard way when some were creamy and others were basically charcoal.
- Don't skip flipping them halfway through; the bottom side is where all the caramelization magic happens.
- Toss them in seasoned oil before baking, never after—seasoning raw potato means it actually absorbs the flavor instead of just sitting on top.
03 -
- Use a sturdy chef's knife and cut from the rounded side down for safety and more even wedges.
- If your oven runs cool, add 5 minutes to the baking time and check for that golden-brown color rather than relying on time alone.