I love simple recipes that taste like something special — these Garlic Parmesan Sweet Potato Wedges are exactly that: crispy edges, tender centers, and a garlicky, cheesy finish that feels elevated but is easy to make. I’ve roasted these many times for weeknight dinners and parties, and they reliably disappear fast.
Why Make This Recipe
- Big flavor with little fuss: garlic and Parmesan turn humble sweet potatoes into a crowd-pleasing side.
- Better-for-you comfort: sweet potatoes provide fiber and beta‑carotene compared with regular fries.
- Versatile and quick: ready in about 40 minutes and suitable for weeknights or holiday plates.
- Great for meal prep: they reheat well and pair with proteins or salads.
- Personal note: I love this recipe because the Parmesan crisps into tiny golden shards on the edges — a small texture win that elevates the whole dish.
(If you like more potato ideas, try this crispy baked garlic-parmesan smashed potatoes for a different texture.)
Recipe Overview
- Prep time: 10 minutes.
- Cook time: 25–30 minutes at 425°F (220°C).
- Total time: about 40 minutes including preheating and resting.
- Servings: 4 as a side (about 2 wedges per person if potatoes are large).
- Difficulty: Easy.
- Method: Oven-roasting on a rimmed baking sheet until the wedges are tender and edges are caramelized; finished with fresh Parmesan and parsley.
My Experience Making This Recipe
I tested this across several ovens and pan types to nail the timing and texture. I learned that spacing the wedges and using a hot oven gave the crispiest edges without drying the centers. Swapping grated Parm for shards changed mouthfeel, so I now recommend finely grated or freshly grated Parmesan for best adhesion.
How to Make Garlic Parmesan Sweet Potato Wedges
Toss 2 large sweet potatoes (about 1.5–2 lb total) cut into 12–14 wedges with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Arrange wedges in a single layer on a parchment-lined rimmed baking sheet and roast at 425°F (220°C) for 20 minutes, flip, then roast another 8–12 minutes until edges are browned and a knife slides in easily. While still hot, sprinkle 1/3 cup finely grated Parmesan and 1–2 tbsp chopped parsley, returning to the oven for 1–2 minutes to melt the cheese slightly; serve immediately for best texture.
Expert Tips for Success
- Use uniform wedges: cut each potato into similar-thickness pieces (about 1/2–3/4 inch at the thickest point) so they cook evenly.
- Preheat the sheet: put the baking sheet in the oven while it preheats to 425°F to jumpstart browning when the wedges hit the hot metal.
- Dry the potatoes: pat sweet potatoes dry after washing to reduce steam and improve crisping.
- Cheese timing: add finely grated Parmesan in the last 1–2 minutes; adding too early can brown the cheese too much.
- Equipment note: use a rimmed baking sheet and parchment for easy cleanup, or try the air fryer for smaller batches — this technique mirrors what I use for air-fryer garlic-parmesan fries if you want extra speed.
How to Serve Garlic Parmesan Sweet Potato Wedges
- Family dinner: pair with grilled chicken or a juicy burger and a simple green salad.
- Party platter: serve with a tangy dip like garlic-lemon yogurt or chipotle mayo for contrast.
- Holiday side: add them to a roast spread with roasted veggies and a herb gravy.
- Presentation tip: finish with a sprinkle of flaky sea salt and a lemon wedge for brightness; for richer plates, tuck in roasted garlic cloves or crispy bacon bits and consider this savory roasted garlic butter parmesan potatoes for inspiration.
Storage and Reheating Guide
- Refrigerate: cool completely and store in an airtight container for up to 4 days.
- Freeze: flash-freeze in a single layer on a tray, then transfer to freezer bags for up to 2 months; thaw overnight in the fridge before reheating.
- Reheat methods: for best crispness, reheat at 425°F (220°C) on a baking sheet for 8–10 minutes, or use a 375°F (190°C) air fryer for 5–8 minutes. Microwaving is faster but will soften the edges — use only for small, immediate portions.
Recipe Variations
- Gluten-free: this recipe is naturally gluten-free; just use gluten-free toppings if adding sauces.
- Dairy-free: swap Parmesan for 2 tbsp nutritional yeast plus a pinch of salt and add a drizzle of olive oil when serving.
- Spicy: toss with 1/2 tsp cayenne or smoked chipotle powder for heat.
- Herb-forward: add 1 tsp dried rosemary or thyme during the toss; for a nicety, try pairing technique notes from sheet-pan honey garlic sausage sweet potatoes when combining with proteins.
Nutritional Highlights
- Sweet potatoes are high in vitamin A (as beta‑carotene) and provide complex carbohydrates and fiber.
- Using olive oil gives heart-healthy monounsaturated fats; Parmesan adds protein and calcium but also sodium.
- Allergen info: contains dairy (Parmesan). For dairy-free needs, use the variation above. Portion guidance: aim for about 3–4 wedges per person as a side (roughly 150–200 g).
Troubleshooting Common Issues
- Wedges not crisping: likely overcrowding; spread wedges out so air circulates or roast on two sheets. Also make sure potatoes are dry before oiling.
- Centers too hard or undercooked: cut wedges thinner or extend roasting time by 5–10 minutes; check doneness with a fork.
- Cheese turns gummy or burns: add finely grated Parmesan in the final 1–2 minutes rather than at the start to avoid overbrowning.
Frequently Asked Questions
Q: Can I make these ahead and reheat for a party?
A: Yes — roast them fully, cool to room temperature, and refrigerate in an airtight container for up to 4 days. Reheat at 425°F for 8–10 minutes on a baking sheet to restore crispness. If frozen, thaw overnight before reheating.
Q: What cut of Parmesan is best?
A: Use freshly grated Parmigiano‑Reggiano or similar aged Parmesan for the best flavor and texture. Pre‑packaged powdered cheese contains anti-caking agents and won’t melt or crisp the same way.
Q: Can I cook these in an air fryer, and what changes?
A: Absolutely. Arrange wedges in a single layer in a 375°F (190°C) air fryer for 12–18 minutes, flipping halfway. Don’t overcrowd; cook in batches for even browning. The air fryer yields very crisp edges faster.
Q: How do I prevent sweet potatoes from becoming soggy?
A: Dry them well after washing, use enough oil (about 2 tbsp total) to coat but not drown, and avoid crowding the pan. A hot oven (425°F) and flipping once halfway produce drier, caramelized edges.
Conclusion
If you want an extra reference or inspiration while making these, check out this tested variation at Garlic Parmesan Sweet Potato Wedges – Southern Discourse.
Garlic Parmesan Sweet Potato Wedges
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy Garlic Parmesan Sweet Potato Wedges with tender centers and a garlicky, cheesy finish.
Ingredients
- 2 large sweet potatoes (about 1.5–2 lb total), cut into 12–14 wedges
- 2 tbsp olive oil
- 3 minced garlic cloves
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup finely grated Parmesan
- 1–2 tbsp chopped parsley
Instructions
- Toss sweet potato wedges with olive oil, minced garlic, smoked paprika, kosher salt, and black pepper.
- Arrange wedges in a single layer on a parchment-lined rimmed baking sheet.
- Roast at 425°F (220°C) for 20 minutes.
- Flip the wedges and roast for another 8–12 minutes until edges are browned and tender.
- While still hot, sprinkle with finely grated Parmesan and chopped parsley, return to the oven for 1–2 minutes to melt the cheese slightly.
- Serve immediately for best texture.
Notes
For best results, ensure sweet potatoes are cut into uniform wedges and dried after washing. Preheat the baking sheet before adding the wedges for optimal crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven-roasting
- Cuisine: American
Nutrition
- Serving Size: 2 wedges
- Calories: 200
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg