Vegetables & Sides Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Roasted Sweet Potato Wedges
Caramelized, crispy-edged sweet potato wedges seasoned with smoked paprika and a hint of brown sugar.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
5 steps- 1
Preheat the oven to 425 F and line two rimmed baking sheets with parchment.
- 2
In a large bowl, toss the sweet potato wedges with the olive oil until evenly coated. Sprinkle on the smoked paprika, garlic powder, brown sugar, salt, and pepper and toss again to distribute.
- 3
Spread the wedges in a single layer across both pans with space between them; crowding will steam them instead of crisping. Arrange most wedges on a cut side.
- 4
Roast for 18 minutes, then flip each wedge and rotate the pans. Continue roasting 12 to 15 minutes more, until deeply caramelized at the edges and tender in the center.
- 5
Transfer to a platter, sprinkle with parsley if using, and serve hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving350
Calories
5 g
Protein
61 g
Carbs
10 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Roasted sweet potato wedges rely on high, dry heat to caramelize the natural sugars in the flesh, turning the exterior deeply browned while the interior stays soft, a contrast that boiling or steaming the same potato could never produce. Cutting the wedges to a consistent size matters more here than in many roasted vegetable dishes, since sweet potato's high sugar content means uneven pieces burn rather than simply overcook.
Listahan note
This version cuts the wedges to a uniform thickness and spaces them well apart on the sheet pan, since crowding traps steam and keeps the wedges from developing a properly caramelized exterior.
Technique cues
- Cutting sweet potatoes into evenly sized wedges ensures they all reach the same doneness at the same time in the oven.
- Tossing the wedges in oil before they hit a hot sheet pan, rather than a cold one, helps the exterior begin caramelizing immediately rather than steaming first.
- Spacing the wedges apart on the pan rather than crowding them lets moisture escape as steam instead of collecting and softening the surface.
- Flipping the wedges partway through roasting exposes both cut sides to direct heat, giving more even caramelization overall.
Kitchen flow
- Parallel prep
- Start Roasted Sweet Potato Wedges first if it takes longer than the main dish, and use the wait to prep other sides. This one leans on the sweet potatoes.
- Make-ahead
- Most of Roasted Sweet Potato Wedges can be prepped ahead; finish the last step just before serving so texture and temperature stay right. This one leans on the sweet potatoes.
- Leftover move
- Fold leftover Roasted Sweet Potato Wedges into a grain bowl or omelet the next day rather than reheating it plain. This one leans on the sweet potatoes.
- Cleanup rhythm
- Clean the prep bowls for Roasted Sweet Potato Wedges while the main dish finishes cooking, so nothing's left stacked at the end of the meal. This one leans on the sweet potatoes.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2.5 lbs sweet potatoes, scrubbed and cut into 3/4-inch wedges
Structural base
Purpose: lbs sweet potatoes, scrubbed and cut into 3/4-inch wedges defines the shape and texture of the dish.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
3 tbsp olive oil
Richness and texture
Purpose: tbsp olive oil rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 tsp smoked paprika
Seasoning backbone
Purpose: tsp smoked paprika gives the dish its recognizable flavor direction.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 tsp garlic powder
Aromatic base
Purpose: tsp garlic powder creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 tbsp light brown sugar
Sweetness and aroma
Purpose: tbsp light brown sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- A high oven temperature, well above what's used for a delicate roasted vegetable, is what drives the caramelization sweet potato needs.
- Season with salt right when they come out of the oven, since salt added before roasting can draw out moisture and slow browning.
- Serve immediately, since sweet potato wedges lose their crisp exterior as they cool and release residual steam.
Ingredient swaps
- Lower-sodium direction
- Cut the salt by about a third and taste before adding more — most of the dish's flavor comes from the other ingredients, not the salt itself. This one leans on the sweet potatoes.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the sweet potatoes.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
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Plan it in Listahan
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