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.
Instructions
- 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.
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