Baked Sweet Potato Wedges (Printable)

Tender baked sweet potato wedges with smoky paprika for a crispy, flavorful side or snack.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes, 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 (optional)

07 - 1 tablespoon chopped fresh parsley
08 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
02 - Cut sweet potatoes into evenly sized wedges, about ½ inch thick.
03 - In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
04 - Spread the wedges in a single layer on the prepared baking sheet without overlapping.
05 - Bake for 15 minutes, then flip the wedges and bake an additional 15 minutes until golden and crispy on the edges.
06 - Remove from oven, sprinkle with chopped parsley, and serve hot with lemon wedges if desired.

# Expert Hacks:

01 -
  • They crisp up in less time than you'd think, making them perfect for weeknight dinners when you're hungry now.
  • The smoky paprika does all the flavor work, so you skip the deep fryer guilt and still get that restaurant-quality taste.
  • Naturally dairy-free and gluten-free, but nobody eating them will be thinking about restrictions, they'll just be thinking about asking for more.
02 -
  • Flipping matters. I learned this the hard way, and now I know that the first side gets 15 minutes to set and crisp, then it gets flipped so the other side gets equal time. Skip the flip and one side stays soft.
  • Dry your potatoes after cutting if they're wet from scrubbing. Moisture is the enemy of crispiness—a quick pat with a towel changes everything.
03 -
  • Soak wedges in cold water for 30 minutes before seasoning and cooking if you're after extra crispiness. Pat them bone-dry after soaking—this starch-removal trick is what restaurant kitchens know.
  • Don't crowd your oven rack. Air circulation is how these get golden instead of steamed. If your oven is small, work in batches rather than fighting for space.

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