I discovered this recipe for crispy, savory wedges made from sweet potatoes coated in garlic, olive oil, smoked paprika, and Parmesan cheese — the result is a snack or side dish that’s both flavorful and healthier than typical fries.
Why You’ll Love This Recipe
I love how the natural sweetness of the sweet potatoes pairs beautifully with the bold garlic and salty Parmesan. The roasted texture gives me that satisfying crisp exterior while maintaining a tender interior. It works equally well for a casual snack during movie night or as a side dish alongside dinner, and it’s quick to prepare. The fact that it uses sweet potatoes (nutrient‑rich) instead of regular fries makes me feel good about indulging a little.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Preheat the oven to 425 °F (220 °C). Line a large baking sheet with parchment paper.
Wash and scrub the sweet potatoes thoroughly. Cut them into wedges about 1‑inch thick so they cook evenly.
In a large mixing bowl, toss the sweet potato wedges with the olive oil, minced garlic, smoked paprika, onion powder, salt, black pepper, and red pepper flakes (if using) until evenly coated.
Sprinkle half of the grated Parmesan cheese over the wedges and toss again to distribute it evenly.
Spread the wedges on the prepared baking sheet in a single layer — make sure they are not overcrowded so they crisp up nicely.
Bake for about 25‑30 minutes, flipping the wedges halfway through for even browning. The wedges should be golden brown and crisp on the outside.
Immediately after they come out of the oven, sprinkle the remaining Parmesan cheese on top so it melts slightly. Garnish with fresh parsley. Serve right away, with or without a dipping sauce of your choice.
Servings and timing
Servings: 4
Prep time: ~10 minutes
Total time: ~40 minutes
Variations
I might swap the Parmesan for a dairy‑free cheese or nutritional yeast for a vegan‑friendly version.
Instead of smoked paprika, I can use chili powder or cumin for a different flavor profile.
For extra crispness, I might finish under the broiler for 1‑2 minutes, watching closely so it doesn’t burn.
I could add fresh rosemary or thyme for a herby twist.
Rather than wedges, I could cut the sweet potatoes into fries or rounds for a different shape.
storage/reheating
I store leftover wedges in an airtight container in the refrigerator for up to 2–3 days. To reheat, I pre‑heat the oven to 375 °F (190 °C) and spread the wedges on a baking sheet for about 8‑10 minutes until they crisp up again. Alternatively, I can use an air fryer for a few minutes to restore the texture. I don’t recommend storing them at room temperature for more than a couple of hours.
FAQs
What kind of sweet potatoes should I use?
I look for sweet potatoes that are firm with smooth skin and no major blemishes. The common orange‑fleshed type works great because it’s sweet and creamy; you could try purple‑fleshed ones for a nuttier flavor, too.
Can I make this ahead of time?
Yes— I can prepare the wedges up to the point of baking, keep them in the fridge, and then bake them when ready to serve. However, I recommend serving immediately after baking for best crispiness. Leftovers will be fine but lose some of their crunch.
What if I don’t have Parmesan cheese?
If I don’t have Parmesan, I can use another hard cheese that melts well or sprinkle some nutritional yeast for a cheesy flavor if I want a dairy‑free option. The key is getting that savory bite to balance the sweetness of the potatoes.
Can I bake at a lower temperature?
I stick with the recommended 425 °F (220 °C) because the higher heat helps crisp the exterior. Baking at a lower temperature might lead to softer wedges and longer cooking time. If using a lower temperature, I’ll increase the time and watch closely.
How do I get extra crispy wedges?
To get the crispiest wedges, I make sure they are cut evenly (~1‑inch thick) so they cook uniformly, I avoid overcrowding the baking sheet so air circulates, I turn them halfway through baking, and I sprinkle the remaining Parmesan right after baking so it melts lightly and adds a crisp crust.
Conclusion
I found that this Garlic Parmesan Sweet Potato Wedges recipe checks all the boxes: flavor, ease, and a bit of health‑consciousness. Whether I’m serving them as a side for dinner or digging in during a relaxed snack time, they deliver. I encourage anyone looking for a satisfying, slightly healthier take on fries to give these a try — I’m planning to keep this one in regular rotation.
These Garlic Parmesan Sweet Potato Wedges are oven-roasted to perfection, combining sweet, tender potato interiors with crisp edges, bold garlic, smoky paprika, and a Parmesan cheese finish.
