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sweet potato wedges

Savory Sweet Potato Wedges

These savory sweet potato wedges are crispy on the outside, tender inside, and full of garlic parmesan flavor. They're easy to make, budget-friendly, and perfect as a quick side dish or snack. Simple ingredients, great texture, and big comfort-food energy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 large sweet potatoes cut into wedges
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1/3 cup grated Parmesan or vegetarian cheese alternative
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp onion powder
Optional: pinch of cayenne
  • Fresh parsley chopped (for serving)

Method
 

Prep the potatoes
  1. Wash the sweet potatoes well and dry them. Leave the skin on for extra texture. Cut each potato into medium-sized wedges.
Season everything
  1. Place the wedges into a large bowl. Add olive oil, garlic, paprika, salt, pepper, oregano, onion powder, and cayenne if using. Toss well so each wedge is coated.
Spread them out
  1. Line a baking sheet with parchment paper. Arrange the wedges in a single layer. Give them space so they crisp instead of steaming.
Roast
  1. Bake at 425°F (220°C) for 30–35 minutes. Flip halfway through. Remove when the edges turn golden and the centers feel soft when poked.
Add the Parmesan
  1. As soon as the wedges come out of the oven, sprinkle the Parmesan or vegetarian cheese over them. Let the heat help it melt and stick.
Serve
  1. Top with fresh parsley and serve warm with your favorite dips.

Notes

If you want extra crispiness, dry the wedges after washing and don’t overcrowd the pan. These reheat best in the oven or air fryer.
You can skip the cheese to make them dairy-free, or use vegan cheese if you prefer.