🎉 Introduction
If you’ve ever craved fries but wanted something a little more wholesome and packed with nutrients, these Garlic Parmesan Sweet Potato Wedges are exactly what you need. They’re crispy on the outside, tender on the inside, and coated in garlicky, cheesy goodness.
Sweet potatoes bring a natural sweetness that pairs beautifully with savory Parmesan and roasted garlic. Toss them with olive oil, seasonings, and fresh herbs, and you have a dish that works as a side for just about any meal—or as an addicting snack you’ll find yourself making on repeat.
What makes these wedges stand out is their versatility. Serve them alongside burgers, grilled chicken, or steak, or enjoy them on their own with a creamy dipping sauce. They’re simple, flavorful, and ready in under 45 minutes.
🧰 Equipment Needed
- Large Baking Sheet
- Sharp Knife & Cutting Board
- Mixing Bowl
- Measuring Cups & Spoons
- Parchment Paper (optional, for easier cleanup)
- Spatula or Tongs (for flipping wedges)
🛒 Ingredients
- 2 large Sweet potatoes, scrubbed and cut into wedges
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- ½ tsp Salt
- ½ tsp Black pepper
- ½ tsp Smoked paprika (optional, for depth)
- ½ cup Freshly grated Parmesan cheese
- 1 tbsp Fresh parsley, chopped (for garnish)
👩🍳 Directions
Step 1: Prep the Sweet Potatoes
- Preheat oven to 425°F (220°C).
- Cut sweet potatoes into even-sized wedges for even roasting.
Step 2: Season the Wedges
- In a large bowl, toss wedges with olive oil, garlic, salt, pepper, and smoked paprika.
- Spread evenly on a baking sheet lined with parchment paper.
Step 3: Roast Until Crispy
- Roast for 20 minutes, flip wedges, then roast another 15–20 minutes until golden and crisp at the edges.
Step 4: Add Parmesan
- In the last 5 minutes of roasting, sprinkle Parmesan over the wedges.
- Let it melt and crisp up slightly.
Step 5: Garnish & Serve
- Remove from oven, sprinkle with fresh parsley, and serve hot with your favorite dipping sauce.
🍽️ Servings & Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: 45–50 minutes
🧊 Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in the oven at 375°F for 10 minutes to restore crispiness (avoid microwaving—they’ll get soggy).
- Freezer: Not recommended, as roasted sweet potatoes don’t freeze well.
🥄 Variations
- Cheesy Upgrade: Add shredded mozzarella or Pecorino Romano.
- Spicy Kick: Sprinkle cayenne or red pepper flakes.
- Herby Twist: Add rosemary or thyme before roasting.
- Dairy-Free: Skip Parmesan and use nutritional yeast for cheesy flavor.
- Extra Crispy: Soak wedges in cold water for 30 minutes, pat dry, then roast.
❓ 10 FAQs
1. Do I need to peel the sweet potatoes?
No, the skin gets crispy and adds texture. Just scrub them well.
2. Can I make these wedges in an air fryer?
Yes—cook at 400°F for 15–20 minutes, shaking halfway.
3. Can I use pre-shredded Parmesan?
Freshly grated melts and crisps better, but pre-shredded works too.
4. How do I make wedges extra crispy?
Soak them in cold water before roasting, and don’t overcrowd the pan.
5. Can I prep these ahead of time?
Yes—cut wedges in advance and store in water in the fridge up to 24 hours.
6. Can I make them vegan?
Yes, replace Parmesan with nutritional yeast or a vegan Parmesan substitute.
7. Can I use regular potatoes?
Absolutely, Yukon gold or russet potatoes also work.
8. What dipping sauces go well with them?
Garlic aioli, ranch, or spicy sriracha mayo are great choices.
9. How do I know when they’re done?
They should be fork-tender with crispy, golden-brown edges.
10. Can I double the recipe?
Yes—use two baking sheets so the wedges roast instead of steam.
🏁 Conclusion
These Garlic Parmesan Sweet Potato Wedges are everything you want in a side dish: crispy, cheesy, garlicky, and totally addictive. With just a few pantry ingredients, you can transform sweet potatoes into something that feels indulgent but is still full of nutrients.
Whether you serve them with a main course, bring them to a party, or enjoy them straight from the pan, one thing is certain—you’ll be making them again and again.
Crispy Garlic Parmesan Sweet Potato Wedges You Need to Try – Easy, Flavorful & Irresistible!
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C).
- Cut sweet potatoes into even-sized wedges for even roasting.
- In a large bowl, toss wedges with olive oil, garlic, salt, pepper, and smoked paprika.
- Spread evenly on a baking sheet lined with parchment paper.
- Roast for 20 minutes, flip wedges, then roast another 15–20 minutes until golden and crisp at the edges.
- In the last 5 minutes of roasting, sprinkle Parmesan over the wedges.
- Let it melt and crisp up slightly.
- Remove from oven, sprinkle with fresh parsley, and serve hot with your favorite dipping sauce.
Notes
No, the skin gets crispy and adds texture. Just scrub them well. 2. Can I make these wedges in an air fryer?
Yes—cook at 400°F for 15–20 minutes, shaking halfway. 3. Can I use pre-shredded Parmesan?
Freshly grated melts and crisps better, but pre-shredded works too. 4. How do I make wedges extra crispy?
Soak them in cold water before roasting, and don’t overcrowd the pan. 5. Can I prep these ahead of time?
Yes—cut wedges in advance and store in water in the fridge up to 24 hours. 6. Can I make them vegan?
Yes, replace Parmesan with nutritional yeast or a vegan Parmesan substitute. 7. Can I use regular potatoes?
Absolutely, Yukon gold or russet potatoes also work. 8. What dipping sauces go well with them?
Garlic aioli, ranch, or spicy sriracha mayo are great choices. 9. How do I know when they’re done?
They should be fork-tender with crispy, golden-brown edges. 10. Can I double the recipe?
Yes—use two baking sheets so the wedges roast instead of steam. 🏁 Conclusion These Garlic Parmesan Sweet Potato Wedges are everything you want in a side dish: crispy, cheesy, garlicky, and totally addictive. With just a few pantry ingredients, you can transform sweet potatoes into something that feels indulgent but is still full of nutrients. Whether you serve them with a main course, bring them to a party, or enjoy them straight from the pan, one thing is certain—you’ll be making them again and again.
