Description

Perfectly crisp on the outside, tender on the inside, and bursting with flavor, these baked sweet potato wedges are a simple yet satisfying side dish that’s a true crowd-pleaser.

Ingredients

Scale

2–3 medium sweet potatoes
2 tablespoons olive oil (or avocado oil)
1 teaspoon paprika (or smoked paprika for a barbecue flavor)
1 teaspoon garlic powder
1/2 teaspoon fine sea salt (adjust to taste)
1/4 teaspoon black pepper
Optional: dash of cayenne, fresh rosemary, or thyme for variation

Instructions

Preheat the oven to 425°F (220°C).
Wash and peel the sweet potatoes (or leave the skin on for extra texture). Cut them into evenly sized wedges, about 1/2-inch thick.
In a large mixing bowl, combine the sweet potato wedges, olive oil, paprika, garlic powder, salt, and pepper. Toss until each wedge is coated evenly.
Spread the wedges out on a parchment-lined baking sheet, ensuring they are not overcrowded.
Roast the wedges for 25-30 minutes, flipping halfway through. Bake until the edges turn golden-brown and crispy.
Let the wedges cool for 5 minutes before serving to allow them to firm up slightly.

Notes

For extra crispiness, pat the sweet potato wedges dry after washing and avoid overcrowding the baking sheet. You can also add a sprinkle of cornstarch to the seasoning for an even crispier texture.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1/4 of the recipe
Calories: 150
Sugar: 5
Sodium: 200
Fat: 5
Saturated Fat: 0.7
Carbohydrates: 26
Fiber: 4
Protein: 2

Keywords: sweet potato wedges, baked sweet potatoes, crispy side dish, healthy side dish, gluten-free recipe