Garlic Parmesan Sweet Potato Wedges
Crispy, cheesy, and perfectly seasoned sweet potato wedges with a savory garlic-parmesan coating, ideal for any occasion.
Ingredients
Main Ingredients
- 3 medium sweet potatoes, scrubbed and cut into thick wedges
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ⅓ cup grated parmesan cheese
- 1 tablespoon chopped fresh parsley, plus more for garnish
- pinch red pepper flakes (optional) for a little heat
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- In a large bowl, combine sweet potato wedges, olive oil, minced garlic, salt, black pepper, and smoked paprika. Toss until all pieces are evenly coated.
- Sprinkle half of the grated parmesan over the wedges and toss again for even coverage.
Cooking
- Arrange the wedges in a single layer on the baking sheet, leaving space between each one. Roast for 15 minutes, flip, then roast for another 15 minutes until the edges are crisp and golden.
- While still hot, sprinkle with the remaining parmesan cheese, fresh parsley, and optional red pepper flakes. The residual heat will melt the cheese slightly, creating a delicious crust.
Serving
- Serve warm with your favorite dip such as garlic aioli, ranch, or a creamy herb sauce.
Notes
For extra crispiness, soak the sweet potato wedges in cold water for 20–30 minutes before baking, then pat them dry completely before seasoning. Swap parmesan for pecorino romano for a saltier bite or add a sprinkle of mozzarella for a gooey finish. These reheat beautifully in the oven or air fryer — perfect for quick weekday sides. Pair them with roasted chicken, grilled steak, or serve them as an appetizer with a sprinkle of flaky salt on top.