Baked Sweet Potato Wedges (Printable)
Crispy outside, tender inside sweet potato wedges tossed in herbs and spices, baked to golden perfection.
# What You'll Need:
→ Vegetables
01 - 2 large sweet potatoes (about 28 oz), scrubbed and unpeeled
→ Seasonings & Oils
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp ground black pepper
06 - 1 tsp kosher salt
07 - 1/2 tsp dried thyme (optional)
→ Garnish (optional)
08 - 1 tbsp chopped fresh parsley
09 - Flaky sea salt, to taste
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Slice the sweet potatoes lengthwise into wedges about 0.6 to 0.8 inches thick.
03 - In a large mixing bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, ground black pepper, kosher salt, and dried thyme until evenly coated.
04 - Place the wedges in a single layer on the prepared baking sheet, ensuring space between each piece for even roasting.
05 - Bake the wedges for 15 minutes, then carefully flip them over and continue baking for another 15 minutes, or until golden and crisp at the edges.
06 - Remove from the oven, sprinkle with fresh parsley and flaky sea salt if desired, and serve immediately.
# Expert Hacks:
01 -
- They achieve the perfect balance of crispy outside and tender inside, like a little secret bite of comfort.
- The seasoning is just right, adding warmth without overpowering, making these wedges a staple at all my gatherings.
02 -
- Soaking the wedges in cold water before baking removes excess starch and dramatically increases crispiness.
- Flipping the wedges halfway through baking is essential for that perfect crunch and even cooking.
03 -
- Choosing large sweet potatoes helps with even slicing and consistent cooking times.
- The smoked paprika is the secret weapon that transforms ordinary wedges into something memorable.