Roasted Sweet Potato Wedges (Printable View)

Crispy roasted sweet potato wedges seasoned with smoked paprika and herbs, perfect for any meal.

# What You’ll Need:

→ Vegetables

01 - 2 large sweet potatoes (about 1.54 lbs), scrubbed and unpeeled

→ Seasonings & Oil

02 - 2 tbsp olive oil
03 - 1 ½ tsp smoked paprika
04 - ½ tsp garlic powder
05 - ½ tsp sea salt
06 - ¼ tsp freshly ground black pepper
07 - ½ tsp dried thyme (optional)

→ Garnish

08 - 1 tbsp chopped fresh parsley (optional)

# Cooking Steps:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Slice the sweet potatoes into evenly sized wedges approximately ⅝ inch thick.
03 - In a large bowl, toss sweet potato wedges with olive oil, smoked paprika, garlic powder, sea salt, black pepper, and dried thyme if using until evenly coated.
04 - Spread the coated wedges in a single layer on the prepared baking sheet, ensuring they do not overlap.
05 - Place in the oven and roast for 15 minutes. Flip the wedges and continue roasting for an additional 12 to 15 minutes until golden brown and crisp on the edges.
06 - Remove from the oven and sprinkle with chopped fresh parsley if desired before serving.

# Expert Tips:

01 -
  • They're crispy enough to feel indulgent but light enough that you don't feel sluggish afterward.
  • The smoked paprika gives you that restaurant-quality flavor with almost no extra effort.
  • Everything comes together in under 45 minutes, which means weeknight dinners stay stress-free.
02 -
  • Don't flip them too early or too often—they need that uninterrupted time on the sheet to develop their crust.
  • Soak the wedges in cold water for 30 minutes before tossing if you want them extra crispy; the starch removal makes a real difference.
  • Pat them completely dry after soaking, or the moisture will steam them instead of letting them crisp.
03 -
  • Cut your wedges right before roasting so they don't oxidize and lose their color, or toss them in a bit of lemon juice to keep them bright.
  • If your oven runs cool, give them an extra 5 minutes—better to cook them longer at a steady temperature than to crank up the heat and risk burning.

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