Description
Crispy Garlic Parmesan Sweet Potato Wedges with tender centers and a garlicky, cheesy finish.
Ingredients
Scale
- 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