Roasted Sweet Potato Wedges

There's something about the smell of sweet potatoes hitting a hot oven that instantly makes a kitchen feel like home. I discovered these wedges by accident one weeknight when I was tired of the same roasted vegetables and decided to swap out regular potatoes for sweet ones. The smoked paprika was supposed to add just a hint of smokiness, but it became the whole reason I keep making them—that warm, slightly sweet spice is honestly addictive.

I made these for a potluck once and watched people pick them off the plate like they were fries—no one realized how simple they were to make. That's when I knew this recipe had staying power, because it tasted way more impressive than the 10 minutes of actual hands-on time it required.

Ingredients

• Sweet potatoes (2 large): Keep the skin on for texture and nutrition; scrub them well under cold water to remove any dirt, and choose potatoes that are similar in size so they roast evenly.
• Olive oil (2 tbsp): This is what creates the crispy edges, so don't skimp or substitute with cooking spray.
• Smoked paprika (1½ tsp): This is the star ingredient—it gives the wedges that deep, complex flavor that makes people ask what your secret is.
• Garlic powder (½ tsp): A small amount goes a long way; it adds savory depth without overpowering the sweetness of the potato.
• Sea salt (½ tsp): Taste as you go since salt preferences vary, and you can always add more after roasting.
• Freshly ground black pepper (¼ tsp): Fresh is worth the extra step because pre-ground loses its bite over time.
• Dried thyme (½ tsp, optional): If you use it, it brings an earthy note that balances the smoke and sweetness beautifully.
• Fresh parsley (1 tbsp, optional): A bright finishing touch that adds color and a fresh contrast to the warm spices.

Instructions

Get your oven ready:

Preheat to 220°C (425°F) and line your baking sheet with parchment paper so cleanup is effortless and nothing sticks. A hot oven is non-negotiable here—it's what gives you those crispy, caramelized edges.

Cut the potatoes:

Slice them into wedges about 1.5 cm thick, keeping them as uniform as possible so they cook at the same rate. Uneven pieces will leave you with some that are still soft while others burn.

Coat everything evenly:

Toss the wedges in a large bowl with the oil and all the seasonings, using your hands to make sure each piece gets a good coating. The seasoning should cling to the oil and distribute across every wedge.

Arrange on the sheet:

Spread them in a single layer without overlapping, giving each wedge space to breathe and crisp up. Crowding the pan means steaming instead of roasting, and that's not what we want here.

Roast and flip:

After 15 minutes, give them a gentle flip with a spatula so the other side can crisp up too. You'll know they're done when the edges are golden and a fork easily pierces the center, about 12 to 15 minutes more.

Finish and serve:

Let them cool for just a minute so they stay crispy, then sprinkle with fresh parsley if you have it on hand. Serve warm alongside whatever main course needs a vegetable companion.

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I served these to my partner on a quiet Sunday when we were just eating dinner at home, and he asked if I'd started catering on the side. It was one of those moments where simple food elevated an ordinary evening into something worth remembering.

Why This Recipe Works

Sweet potatoes have a natural sweetness that balances perfectly with the savory warmth of smoked paprika—they're not fighting each other, they're dancing. The high oven temperature is what transforms them from soft to something with real texture, the kind of crispy-on-the-outside tenderness that makes you want another one. There's no complicated technique here, just heat, time, and good seasonings doing their job.

Variations and Substitutions

If you don't have smoked paprika on hand, regular paprika works, though you lose that signature smoky note—chili powder is another solid option if you want a subtle heat instead. Thyme can be swapped for rosemary or cumin depending on what direction you want the flavor to go. Some people brush them with a little maple syrup in the last few minutes of roasting, which adds a caramelized sweetness that's honestly hard to resist.

Serving Suggestions

These wedges shine as a side to just about any protein—grilled chicken, roasted fish, or even alongside a grain bowl. They're substantial enough to satisfy, but light enough that they don't overshadow the main event. Pair them with a yogurt dip spiked with garlic and lemon, or serve with spicy ketchup if you want to lean into comfort food vibes.

• Make a dipping sauce with Greek yogurt, a squeeze of lemon, minced garlic, and a pinch of salt for a creamy contrast.
• Serve them at room temperature as part of a grain bowl with greens and roasted chickpeas for a complete meal.
• Leftovers are delicious cold the next day, so make extra without guilt.

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These wedges have become my go-to when I want something that tastes like I spent way more time on it than I actually did. There's something deeply satisfying about turning a couple of sweet potatoes and a pantry staple into a dish people actually get excited about.