Crispy Sweet Potato Wedges (Printable)
Golden wedges with crispy edges and tender centers, seasoned with smoked paprika and garlic. Ready in 40 minutes.
# What You'll Need:
→ Sweet Potatoes
01 - 2 large sweet potatoes (about 1.75 lbs), scrubbed and cut into wedges
→ Seasonings
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon garlic powder
05 - 0.5 teaspoon ground black pepper
06 - 1 teaspoon sea salt
07 - 0.5 teaspoon dried thyme
→ Garnish
08 - 1 tablespoon chopped fresh parsley
09 - Flaky sea salt to taste
# Directions:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss sweet potato wedges with olive oil, smoked paprika, garlic powder, black pepper, sea salt, and thyme until evenly coated.
03 - Arrange wedges in a single layer on the prepared baking sheet, ensuring they do not touch for maximum crispiness.
04 - Bake for 15 minutes, then flip each wedge carefully.
05 - Return to oven and bake for 12-15 minutes until golden and crispy at the edges.
06 - Remove from oven. Sprinkle with chopped parsley and flaky sea salt if desired. Serve immediately.
# Cooking Tips:
01 -
- These wedges develop an almost impossible crispy exterior while maintaining a pillowy soft center that melts in your mouth.
- The smoky paprika and garlic create a flavor profile that even sweet potato skeptics in my family request again and again.
02 -
- The cold water soak might seem like an extra step, but it removes excess starch and makes the difference between merely good and gloriously crispy wedges.
- Sweet potatoes continue cooking from residual heat, so pull them from the oven when they look almost done, not completely done.
03 -
- Cut your sweet potatoes against the grain rather than with it for wedges that hold together better and have a more pleasing texture.
- The baking sheet matters more than you think, use a heavy-duty one that won't warp at high heat, ensuring even cooking across all your wedges.