These Garlic Parmesan Sweet Potato Wedges are a deliciously crispy, oven-baked snack or side dish that brings together the natural sweetness of sweet potatoes with bold garlic and savory Parmesan flavors. I love how they come out perfectly crispy on the outside and soft on the inside, making them a satisfying addition to any meal or a standout on their own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 large sweet potatoes
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (optional)
Directions
I start by preheating the oven to 425°F (220°C).
While it’s heating, I wash and scrub the sweet potatoes, then cut them into evenly sized wedges.
In a large bowl, I toss the wedges with olive oil, garlic, salt, pepper, and paprika until everything is well coated.
I arrange the wedges in a single layer on a parchment-lined baking sheet to ensure they roast evenly.
I bake them for 25 to 30 minutes, flipping them halfway through so both sides get that golden crispiness.
Once they’re out of the oven, I sprinkle them immediately with Parmesan cheese so it melts just slightly.
A bit of chopped parsley on top adds freshness and color before serving them warm.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Each serving contains approximately 180 kcal.
Variations
I sometimes swap the Parmesan for crumbled feta or a dairy-free cheese alternative to change things up.
For a spicier version, I add a pinch of cayenne or crushed red pepper flakes.
I love using smoked paprika in place of regular paprika when I want a deeper, smoky flavor.
If I’m out of fresh garlic, I’ll use garlic powder (about 1 teaspoon) as a backup.
Sweet potato skins add texture, but I peel them if I want a smoother bite.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I spread them on a baking sheet and warm them in a 375°F (190°C) oven for about 10 minutes to get the crispiness back. Microwaving works in a pinch, but they lose some of that oven-roasted texture.
FAQs
How do I keep sweet potato wedges crispy?
I make sure to cut the wedges evenly so they cook at the same rate, and I always roast them in a single layer without overcrowding the pan. Flipping them halfway also helps them crisp up on both sides.
Can I make these in an air fryer?
Yes, I often make these in the air fryer for even crispier results. I cook them at 400°F (200°C) for about 15–20 minutes, shaking the basket halfway through.
Can I prep them ahead of time?
Absolutely. I cut and season the sweet potato wedges and store them in the fridge for a few hours before baking. I wait to add the Parmesan until after baking for the best flavor.
What should I serve these with?
These pair well with grilled chicken, burgers, or even as a party appetizer with a dipping sauce like garlic aioli or ranch. Sometimes, I just eat them on their own as a savory snack.
Are sweet potato wedges healthier than regular fries?
Yes, sweet potatoes are naturally rich in fiber and vitamins like A and C. Since these are baked and not deep-fried, they’re a healthier option compared to traditional fries.
Conclusion
These Garlic Parmesan Sweet Potato Wedges are a go-to recipe for when I want something comforting, healthy, and flavorful without a lot of fuss. Whether I serve them with dinner or enjoy them as a snack, they always hit the spot. With just a few simple ingredients and quick prep time, it’s a recipe I find myself coming back to again and again.
📖 Recipe:
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Garlic Parmesan Sweet Potato Wedges
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Garlic Parmesan Sweet Potato Wedges are a crispy, oven-baked side dish or snack that combines the natural sweetness of sweet potatoes with savory garlic and Parmesan. They’re golden and crisp on the outside, tender on the inside, and packed with flavor from paprika, garlic, and cheese.
Ingredients
3 large sweet potatoes
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and scrub the sweet potatoes, then cut them into evenly sized wedges.
- In a large bowl, toss the sweet potato wedges with olive oil, garlic, salt, pepper, and paprika until well coated.
- Arrange the wedges in a single layer on the prepared baking sheet.
- Bake for 25 to 30 minutes, flipping halfway through to ensure both sides become crispy and golden.
- Remove from the oven and immediately sprinkle with grated Parmesan cheese.
- Garnish with chopped fresh parsley if using, and serve warm.
Notes
Use smoked paprika for a deeper, smoky flavor.
Substitute garlic powder (1 tsp) if fresh garlic isn’t available.
Peel sweet potatoes if you prefer a smoother texture.
To reheat, bake at 375°F (190°C) for 10 minutes to restore crispiness.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 5g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg
