Roasted Sweet Potato Wedges

One weeknight, I was standing at the stove with nothing but sweet potatoes and a jar of smoked paprika, trying to figure out dinner. The spice had been gathering dust since some experimental phase, but something about its deep, woody aroma made me curious. Twenty minutes later, I pulled out a sheet of caramelized wedges that tasted nothing like the plain roasted vegetables I'd been making—suddenly my side dish had become the main event.

I made these for a potluck once and watched someone eat four wedges in a row without saying anything—just kept reaching back to the platter. That quiet moment of someone enjoying your food without fanfare somehow means more than any compliment.

Ingredients

• Sweet potatoes: The skin stays on because it crisps up beautifully and holds all the nutrients—no peeling required, which saves you time and keeps your hands from getting sticky.
• Olive oil: Coats everything evenly and helps those edges turn golden and slightly crispy, the texture you're really after here.
• Smoked paprika: This is the secret ingredient that makes people ask what you did differently—it's warm, slightly smoky, and doesn't overpower like regular paprika sometimes does.
• Garlic powder: Just enough to add savory depth without raw garlic overpowering the sweet potato's natural flavor.
• Sea salt and black pepper: The foundation of everything; freshly ground pepper makes a noticeable difference if you have a grinder.
• Dried thyme: Optional but worth it if you have it—adds an herbaceous note that rounds out the smokiness.
• Fresh parsley: A garnish that looks intentional and adds a fresh brightness right before serving.

Instructions

Get your oven ready:

Preheat to 220°C and line your baking sheet with parchment paper so nothing sticks and cleanup is easier than it should be.

Cut your wedges evenly:

Aim for wedges about 1.5 cm thick so they all cook at the same pace and some don't end up charred while others are still soft. Size consistency really does matter here.

Toss everything together:

In a large bowl, combine the wedges with olive oil and all your seasonings, making sure every piece gets coated—this is where the flavor happens.

Spread them out:

Arrange the wedges in a single layer on your baking sheet without overlapping; they need space to breathe and crisp up rather than steam.

Roast in two phases:

After 15 minutes, flip each wedge so the other side can turn golden and crispy, then roast for another 12 to 15 minutes until the edges are deeply browned.

Finish and serve:

Right out of the oven, sprinkle with fresh parsley if you have it, which adds color and a fresh contrast to the warm, earthy flavors.

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I served these at a casual dinner and someone who usually ignored vegetables filled their plate with them. It was a quiet moment that made me realize good food doesn't have to be complicated to be memorable.

The Paprika Question

Smoked paprika has a different personality than regular paprika—it's deeper, slightly smoky, and won't overpower the sweet potato's natural sweetness. If you only have regular paprika on hand, you can use it, but add a tiny pinch of liquid smoke or substitute with chili powder for something with more complexity. The spice blend works because it complements rather than competes with the vegetable itself.

Serving and Pairing Ideas

These wedges are flexible—serve them alongside grilled chicken or fish, toss them into a grain bowl, or eat them straight from the baking sheet while they're still warm. A dollop of yogurt mixed with a little lemon juice or a spicy ketchup on the side elevates them without overshadowing the smoked paprika flavor you worked for.

Making Them Your Own

The base recipe is forgiving, so feel free to experiment once you've made it once or twice. Cumin works beautifully alongside the paprika, as does a pinch of cayenne if you want heat. The real magic is in the even cutting and not overcrowding the pan—technique beats fanciness here.

• If your oven runs hot, start checking at the 12-minute mark so you don't end up with burnt edges.
• Store leftovers in an airtight container and reheat gently in a low oven to bring back some of the crispiness.
• These are best eaten the same day while they still have that contrast between crispy edges and tender centers.

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These wedges prove that the simplest dishes often become the ones people ask you to make again. There's something honest about food that tastes like itself, just elevated.

Frequently asked questions about this recipe

→ How do I achieve crispy sweet potato wedges?

Soak the cut wedges in cold water for 30 minutes before roasting to remove excess starch, then dry thoroughly. Roast at a high temperature in a single layer to ensure crispiness.

→ Can I substitute smoked paprika with another spice?

Yes, regular paprika or chili powder work well to provide a different flavor profile while maintaining some smoky or spicy heat.

→ Should the sweet potatoes be peeled before cutting?

No, keeping the skin on retains nutrients and adds a pleasant texture when roasted.

→ What temperature is best for roasting these wedges?

Preheat the oven to 220°C (425°F) to roast the wedges so they become golden and crispy without drying out inside.

→ Can fresh herbs be added before roasting?

It's best to sprinkle fresh parsley after roasting to preserve its bright flavor and color.