Baked Sweet Potato Wedges

There's something about the smell of paprika hitting a hot oven that makes everything feel like dinner is already won. I discovered these wedges by accident one weeknight when I had sweet potatoes but no real plan, just the vague memory of ordering something crispy at a restaurant and thinking I could probably do that at home. Twenty minutes later, my kitchen smelled incredible, and my skeptical family was reaching for seconds. Now they're the side dish I make when I need something that tastes indulgent but leaves me feeling light.

I'll never forget making these for a picnic on a chilly October afternoon, packing them into a paper bag still warm from the oven. My friend bit into one and said, 'Wait, these are actually simple?' Yes, they are, and somehow that simplicity is exactly why people keep coming back to them. That afternoon taught me that the best recipes aren't the ones with long ingredient lists or complicated techniques—they're the ones that taste like you tried harder than you actually did.

Ingredients

• Sweet potatoes (2 large, about 700g): Scrub them well but don't peel—the skin holds everything together and gets crispy in the oven. Pick ones that are firm and roughly the same size so they cook evenly.
• Olive oil (2 tablespoons): This is your carrier for seasoning and your secret to crispiness. Don't skip it or substitute butter; olive oil gets you that golden texture.
• Smoked paprika (1½ teaspoons): This is the star. Real smoked paprika has depth that regular paprika can't touch. Taste your spice jar if you're not sure what you have.
• Garlic powder (½ teaspoon): A quiet background note that makes people wonder what spice you're hiding. Use the good stuff in a tight container.
• Salt (½ teaspoon) and black pepper (¼ teaspoon): These aren't afterthoughts—they wake up the paprika and make it sing.
• Fresh parsley and lemon wedges (optional): The parsley is brightness on a plate. The lemon is a reminder that acid is a seasoning too.

Instructions

Get your oven ready and get organized:

Heat your oven to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks. This warmth waiting in the oven is your timeline—everything needs to be ready to go in the moment it's hot.

Cut your potatoes with purpose:

Slice each sweet potato lengthwise, then cut each half into wedges about 1½ cm thick. Even sizing matters here because thin edges will burn while thick centers stay soft. Take your time—this is where consistency lives.

Coat everything together:

Toss your wedges in a large bowl with olive oil and all your seasonings. Use your hands if you need to; you want every piece coated, with paprika visible on every surface. Taste a tiny raw piece if you're unsure about seasoning—better to adjust now.

Arrange them to breathe:

Spread wedges on your baking sheet in a single layer with air between them. Overlapping wedges steam instead of crisp, and you're after that golden, crackling edge.

Bake with patience, then flip:

Bake for 15 minutes, then flip each wedge with a spatula and bake another 15 minutes until the edges are golden and the skin is starting to crisp. You'll know they're done when they smell irresistible and a fork slides through with barely any resistance.

Finish and serve while hot:

Pull them from the oven and scatter fresh parsley on top if you have it. Serve immediately with lemon wedges alongside—squeezing lemon over warm wedges brings the whole dish into focus.

Save

One evening my young cousin helped me make these, and halfway through cooking, she pressed her face to the oven door and said the smell was making her stomach happy. That's when I realized these aren't just a side dish—they're the kind of simple, honest food that makes people feel cared for. There's something about food that smells this good and tastes this good without pretense that reminds us why we cook in the first place.

The Paprika Matters More Than You Think

Most of the flavor in this dish comes from that smoked paprika, and it's worth getting the good stuff. Real smoked paprika—the kind from Spain—has a subtle depth that tastes like it's been kissed by smoke. Regular paprika is thinner, almost flat by comparison. If you open your spice jar and it smells bright and almost fruity rather than smoky, you might want to replace it. This is one of those ingredients where the upgrade costs a couple dollars but changes the whole dish.

Why This Works as a Side Dish

Sweet potato wedges live in that perfect middle ground where they're hearty enough to satisfy on their own but complement almost anything on a plate. I've served them alongside grilled chicken, tacos, grain bowls, and even alongside breakfast eggs. They're also the kind of food that tastes just as good cold the next day, which means they're your friend in a lunchbox or as a midnight snack straight from the fridge. The paprika seasoning means they don't need sauce unless you want one.

Make Them Your Own

Once you master the basic technique, these wedges become your canvas. I've made them with cayenne pepper mixed into the paprika when I'm craving heat, and I've swapped half the paprika for curry powder when I'm in that kind of mood. The structure stays the same—olive oil, seasoning, even cooking, hot service—but the flavor can shift entirely based on what spices you're drawn to. The technique is the foundation, and everything else is about what sounds good to you today.

• Try mixing in a pinch of cayenne if you like a whisper of heat without overwhelming the paprika.
• A light dusting of sumac after baking adds brightness and tanginess that makes people ask what that flavor is.
• Serve with a yogurt dip mixed with lemon and garlic if you want something cool and creamy alongside the warmth.

Save

These wedges remind me that the best recipes are often the simplest ones, the ones where good ingredients and basic technique shine. Make them once, and they'll likely become something you return to again and again.

Common Recipe Questions

→ How do I get crispy sweet potato wedges?

Soak the cut wedges in cold water for 30 minutes before seasoning and baking. Dry them thoroughly to remove moisture which helps achieve crispiness.

→ Can I substitute smoked paprika?

Yes, you can use regular paprika or add a pinch of cayenne pepper for a spicy twist while maintaining the smoky flavor.

→ What temperature should I bake the wedges at?

Bake the wedges at 220°C (425°F) for about 30 minutes, flipping halfway to ensure even browning and crispiness.

→ Are these wedges suitable for special diets?

They are vegetarian, gluten-free, and dairy-free, making them suitable for a variety of dietary preferences.

→ What dipping sauces pair well with these wedges?

Yogurt-based dips, spicy mayo, or citrusy sauces complement the smoky flavor beautifully.