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Roasted Sweet Potato Wedges Recipe

American · Side dish · 40 min total

Crispy on the outside, tender on the inside, these roasted sweet potato wedges are seasoned with a blend of spices and make a perfect side dish or snack.

Ingredients

• 2 large sweet potatoes (about 1.5 lbs total)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1 tablespoon cornstarch for extra crispiness

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Scrub sweet potatoes and cut off any blemishes. Cut each potato in half lengthwise, then cut each half into 4-6 wedges, depending on size. Aim for uniform thickness about 1/2 inch thick.
3. In a large bowl, whisk together olive oil, smoked paprika, garlic powder, salt, and pepper. Add sweet potato wedges and toss to coat evenly. If using cornstarch, sprinkle it over the wedges and toss again.
4. Arrange wedges in a single layer on the prepared baking sheet, leaving space between them for even roasting.
5. Roast for 15 minutes, then flip wedges with a spatula. Continue roasting for another 10-15 minutes, until golden brown and crispy on the edges, and tender when pierced with a fork.
6. Remove from oven and let cool for 2 minutes before serving.

Tips

• For extra crispiness, soak the cut wedges in cold water for 30 minutes, then pat dry before seasoning.
• Serve with ketchup, aioli, or ranch dressing.
• Leftover wedges can be reheated in an air fryer or oven at 400°F for 5 minutes.

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