Garlic Parmesan Sweet Potato Wedges

Garlic Parmesan Sweet Potato Wedges are the ultimate answer when you want big flavor and big comfort but also want to keep things wholesome. The way the sweet potato caramelizes in the oven, mixed with garlicky olive oil and a shower of Parmesan, is so craveable that even picky eaters will go back for seconds. I love serving these as a crowd-pleasing side at family dinners and sometimes even sneak a batch for myself on solo movie nights.

I first made these wedges for a fall get together with friends and they disappeared before anything else on the table. Now I make a double batch every time because no one ever has just one.

Ingredients

• Sweet potatoes: They caramelize beautifully and bring out a natural sweetness Look for firm skin and no bruises
• Olive oil: Helps crisp the wedges and holds the seasoning together Pick a fresh fruity extra virgin type for best flavor
• Garlic: Layers in a fragrant punch Mince it fresh for the biggest flavor payoff
• Smoked paprika: Adds a gentle, smoky depth Choose a deep red variety for full aroma
• Onion powder: Provides a subtle savory note Make sure your powder smells sweet not stale
• Salt: Essential for balancing the sweetness of the potatoes Use fine sea salt for even coverage
• Black pepper: Gives needed warmth Try freshly ground for extra pop
• Parmesan cheese: Provides an addictive salty tang Use freshly grated for the meltiest finish
• Fresh parsley: Adds a bright color and fresh finish Only use vibrant green leaves
• Red pepper flakes: If you like a little heat this adds a nice background tingle

Step-by-Step Instructions

Preheat the Oven:

Preheat your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius Line a large baking sheet with parchment paper so cleanup is a breeze and the wedges do not stick

Prepare the Sweet Potatoes:

Wash and scrub sweet potatoes very well Since you will keep the skins on any grit should be removed Cut each potato into thick wedges about one inch at the widest This shape ensures perfect caramelization and bite

Make the Seasoning Mixture:

In a small bowl stir together the olive oil minced garlic smoked paprika onion powder salt black pepper and red pepper flakes if you want a kick Mix thoroughly so every part of the oil is infused with flavor

Toss the Wedges:

Place sweet potato wedges into a big bowl Pour in the garlic oil mixture Toss everything together with your hands so each wedge gets covered completely and evenly

Add Parmesan Cheese:

Sprinkle half of the Parmesan onto the coated wedges Toss once more so some cheese melts into the oil and some clings to the wedges

Arrange on Baking Sheet:

Lay the wedges in a single layer on your prepared baking sheet Give each wedge a little room so they crisp instead of steam

Bake:

Slide into the hot oven and roast for twenty five to thirty minutes Flip each wedge halfway through so both sides become golden and crispy The best wedges will be browned at the tips and tender in the center

Final Touch:

Straight from the oven shower the wedges with the rest of your Parmesan The heat will melt it slightly for an even cheesier layer

Garnish and Serve:

Move the hot wedges onto a serving platter Sprinkle all over with fresh chopped parsley for a pop of green Serve at once with your favorite dip if desired or enjoy as is

Save

My favorite part of this recipe is that first sizzle when you toss the hot wedges with Parmesan Nothing beats that cheesy aroma in the kitchen I still remember my little brother stealing the crispiest ones off the pan before they even made it to the table

Storage Tips

If you have any leftovers cool the wedges completely before placing them in a tightly sealed container They will keep in the fridge for up to three days Recrisp them on a baking sheet in a hot oven for about ten minutes They are not quite as good from the microwave so always heat in the oven or toaster oven if possible

Ingredient Substitutions

If you want to keep it dairy free skip the Parmesan and try nutritional yeast for a savory flavor without cheese You can use regular potatoes as a swap but sweet potatoes bring the most complexity to the dish For an herby variation add a sprinkle of dried thyme or rosemary to the seasoning mix

Serving Suggestions

These wedges are incredible as a stand alone snack try them with a creamy Greek yogurt dip or kicked up ranch They also pair well with roasted meats burgers or grilled fish For a brunch twist serve with eggs and avocado or even nestled into a breakfast bowl

A Snack with History

Sweet potatoes have a long history in world cuisines prized for both their flavor and nutritional benefits The Parmesan topping transforms this simple root vegetable into a Mediterranean inspired treat I sometimes imagine serving these at a Tuscan farmhouse though really they win hearts at any potluck or game night in my own home

Recipe FAQs

→ How do you ensure sweet potato wedges stay crispy?

Use parchment, spread wedges in a single layer, and avoid overcrowding the pan. Flipping halfway through baking also helps achieve crispiness.

→ Can you make these wedges ahead of time?

You can cut and season the wedges in advance, but bake just before serving for best texture and flavor.

→ Are there substitutes for Parmesan cheese?

Try Pecorino Romano or nutritional yeast for a dairy-free option while maintaining a savory, cheesy note.

→ What dipping sauces pair well with these wedges?

Great with garlic aioli, spicy ketchup, or a tangy yogurt dip to complement the flavors of garlic and cheese.

→ Can the spice level be adjusted?

Yes, increase or omit the red pepper flakes to suit your preferred level of heat and flavor intensity.