Garlic Parmesan Sweet Potato Wedges are a perfect mix of crispy edges and soft, sweet centers, all tossed in garlicky, cheesy goodness. These wedges bake up golden brown with a nice kick from fresh garlic and a sprinkle of parmesan that makes every bite deliciously addictive.
I love making these wedges because they’re so simple but feel a bit special. The smell of garlic roasting alongside the sweet potatoes always makes my kitchen feel cozy and inviting. I like to toss the wedges with a little extra parmesan right when they come out of the oven for that extra cheesy touch.
These make a great side dish for pretty much any meal, especially alongside grilled chicken or a fresh salad. I also enjoy them as a snack with a bit of ranch or a creamy dip—perfect for sharing with friends or when I just want something tasty with a little crunch.
Key Ingredients & Substitutions
Sweet Potatoes: The star here! Choose firm, bright orange sweet potatoes for a naturally sweet flavor and soft inside. You can swap them for yams or regular potatoes if you prefer, but sweetness will vary.
Olive Oil: I like olive oil for its flavor, but you can use avocado oil or melted coconut oil too. They all help crisp up the wedges nicely.
Garlic: Fresh garlic gives this dish a bright, punchy flavor. If you have garlic powder, it works in a pinch, but fresh minced garlic really stands out.
Parmesan Cheese: Parmesan adds a salty, nutty crunch. If you’re dairy-free, try a sprinkle of nutritional yeast for a cheesy flavor without the dairy.
Smoked Paprika: This gives the wedges a subtle smokiness and a warm color. If you don’t have smoked paprika, regular paprika or a pinch of cayenne work well too for a little heat.
How Do I Get Crispy Sweet Potato Wedges Without Them Getting Soggy?
Getting crispy edges on sweet potato wedges can be tricky, but these tips help a lot:
- Cut wedges evenly so they cook uniformly.
- Toss them well in oil—this creates a nice coating for roasting.
- Don’t overcrowd the pan; space keeps the hot air moving around wedges for crispiness.
- Flip them halfway through baking to brown both sides.
- Bake at a high temperature (425°F / 220°C) so the edges get golden and crunchy.
Following these tricks, you’ll get wedges that are crispy outside and tender inside every time!
Equipment You’ll Need
- Baking sheet – a flat, rimmed sheet helps spread out the wedges for even roasting and crispiness.
- Parchment paper or silicone baking mat – makes cleanup easy and prevents sticking.
- Large mixing bowl – for tossing the wedges with oil and spices without mess.
- Sharp knife – to cut the sweet potatoes evenly into wedges for uniform cooking.
- Measuring spoons – to get the right amount of seasonings and oil.
- Spatula or tongs – for flipping the wedges halfway through baking without breaking them.
Flavor Variations & Add-Ins
- Add chili powder or cayenne pepper for a spicy kick—great if you like heat.
- Mix in fresh rosemary or thyme before baking for a fragrant, herb-infused flavor.
- Swap Parmesan for nutritional yeast to keep it dairy-free but still cheesy.
- Toss cooked bacon bits or crispy pancetta with wedges after baking for a smoky, salty twist.
Garlic Parmesan Sweet Potato Wedges
Ingredients You’ll Need:
Main Ingredients:
- 3 large sweet potatoes, cut into wedges
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25-30 minutes to bake. Overall, you’ll have deliciously crispy sweet potato wedges ready in about 35-40 minutes. Perfect for a quick side dish or snack!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it so the wedges don’t stick.
2. Mix Seasonings and Coat Wedges:
In a large bowl, combine the olive oil, minced garlic, smoked paprika, salt, and black pepper. Stir well to make a flavorful mixture. Then add the sweet potato wedges and toss them until they’re all coated evenly.
3. Bake the Wedges:
Spread the coated wedges out on the baking sheet in a single layer. Avoid crowding them so they cook evenly and get crispy. Bake for 25-30 minutes, flipping them halfway through so both sides get golden brown and crispy.
4. Finish with Parmesan and Parsley:
Once the wedges come out of the oven, sprinkle the grated Parmesan cheese on top while they’re still hot. Toss gently so the cheese sticks to the wedges. Then add fresh chopped parsley for a bright, fresh flavor.
5. Serve and Enjoy:
Serve your Garlic Parmesan Sweet Potato Wedges warm as a tasty side or crunchy snack. They’re perfect alongside grilled meats, salads, or just with your favorite dip.
Can I Use Frozen Sweet Potato Wedges for This Recipe?
It’s best to use fresh sweet potatoes for crispy wedges. Frozen wedges tend to release more moisture and may turn out soggy. If you do use frozen, thaw and pat them dry thoroughly before tossing with oil and seasonings.
How Can I Store Leftover Sweet Potato Wedges?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or oven at 350°F (175°C) to help restore their crispiness. Microwaving may make them mushy.
Can I Make This Recipe Vegan?
Yes! Simply omit the Parmesan or use a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy.
What’s the Best Way to Make These Wedges Spicier?
Add a pinch of cayenne pepper or red chili flakes to the seasoning mix before baking for an extra kick of heat.
