Baked Sweet Potato Wedges (Printable)

Crispy baked sweet potato wedges seasoned with smoky paprika for a flavorful, healthy side or snack.

# What You’ll Need:

→ Vegetables

01 - 2 large sweet potatoes (about 24.7 oz), scrubbed and unpeeled

→ Seasonings

02 - 2 tablespoons olive oil
03 - 1 1/2 teaspoons smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

07 - 1 tablespoon chopped fresh parsley
08 - Lemon wedges

# How-To Steps:

01 - Set the oven to 425°F and line a large baking sheet with parchment paper.
02 - Slice the sweet potatoes into uniform wedges about 0.6 inches thick.
03 - Place the wedges in a large bowl and toss with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
04 - Spread the seasoned wedges in a single layer on the prepared baking sheet without overlapping.
05 - Bake for 15 minutes, then flip the wedges and continue baking for another 15 minutes until the edges are golden and crisp.
06 - Remove from the oven, sprinkle with chopped parsley, and serve hot with lemon wedges if desired.

# Expert Advice:

01 -
  • They're crispy enough to feel indulgent but actually good for you, which means you can eat more without the guilt spiral.
  • The smoked paprika does all the heavy lifting flavor-wise, so you're not standing there adding seventeen different spices.
  • Takes forty minutes total, which fits perfectly into that strange window between "I'm hungry now" and "I have time to fuss."
02 -
  • If your wedges come out soft instead of crispy, you either overcrowded the pan or skipped the parchment—next time give them actual breathing room and you'll get the texture you're after.
  • Cold water soaking for 30 minutes before seasoning removes some starch and genuinely makes the final product crispier; I learned this the hard way after several disappointing batches.
  • Don't peek constantly—opening that oven every few minutes lowers the temperature and extends your cooking time, which defeats the whole point.
03 -
  • Soak the wedges in cold water for 30 minutes before seasoning if you want to chase that extra crispiness—the starch removal actually works.
  • Make sure your oven temperature is truly accurate by using an oven thermometer; too hot and they burn on the outside before cooking through, too cool and they never get crispy.

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