Name: Garlic Parmesan Sweet Potato Wedges: A Delicious and Healthy Snack
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large sweet potatoes; 4 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon onion powder; ½ teaspoon salt; ½ teaspoon black pepper; ½ cup grated Parmesan cheese; 2 tablespoons fresh parsley, chopped (for garnish); Optional: ¼ teaspoon red pepper flakes

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I present a simple yet irresistible snack—crispy roasted sweet potato wedges coated in garlic, Parmesan, and spices. This snack is satisfying and nutritious, perfect for a side dish or a guilt‑free treat.

Why I’ll Love This Recipe

I adore how these wedges blend the natural sweetness of sweet potatoes with savory garlic, smoky paprika, and salty Parmesan. I get crisp edges and tender centers from roasting, plus the sprinkle of parsley brightens the dish. It’s wholesome, flavorful, and crowd‑pleasing.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large sweet potatoes
4 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
½ cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)
Optional: ¼ teaspoon red pepper flakes (for a bit of heat)

directions

I preheat the oven to 425 °F (220 °C) and line a large baking sheet with parchment paper. I thoroughly wash and scrub the sweet potatoes, then trim and cut them into roughly 1‑inch‑thick wedges so they bake evenly and get nice and crispy. In a small bowl, I mix olive oil, garlic, smoked paprika, onion powder, salt, black pepper, and red pepper flakes if I want extra heat. I toss the wedges in this flavorful oil mixture until they’re well coated. I then sprinkle about half the Parmesan cheese over the wedges and toss to distribute it evenly. I arrange the wedges in a single layer on the baking sheet (no overcrowding!), bake for about 25–30 minutes—flipping halfway for even browning—until golden and crisp. Once out of the oven, I sprinkle the remaining Parmesan on top while they’re still hot so it melts slightly. Finally, I transfer the wedges to a serving platter, garnish with chopped fresh parsley, and serve right away, optionally with a dipping sauce I love.

Servings and timing

Prep Time: 10 minutes
Total Time: 40 minutes
Servings: 4 servings

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I spread the wedges in a single layer on a baking sheet and warm them in a 400 °F (200 °C) oven for 5–10 minutes until they crisp up again. Alternatively, I reheat them in an air fryer at 375 °F for about 4–6 minutes.

FAQs

What type of sweet potatoes should I use?

I prefer the common orange‑fleshed sweet potatoes—they’re sweet, creamy, and get beautifully crispy. If I want a nuttier flavor, I’ll try purple‑fleshed varieties.

Can I make these wedges ahead of time?

I can cut and season the wedges a few hours ahead and refrigerate them, then bake them just before serving. For full crispiness, it’s best to bake right before serving.

What can I substitute for Parmesan if I’m dairy‑free?

I use nutritional yeast or a vegan Parmesan alternative. It adds a cheesy umami flavor without dairy.

Can I add more spice or herbs?

Absolutely—I often add cayenne or red pepper flakes for heat. I’ve also tried dried thyme or oregano for a herby twist.

Are these wedges a healthy alternative to regular fries?

Yes—I love that sweet potatoes pack fiber, vitamins A and C, and antioxidants. When roasted instead of fried, these wedges are a lighter, nutrient‑rich option.

Conclusion

I’m always thrilled by the satisfying mix of flavors and textures in these Garlic Parmesan Sweet Potato Wedges. They’re easy to make, nutritious, and versatile—perfect as a snack, appetizer, or side dish. I hope I’ve inspired you to try them and enjoy every crispy, cheesy, and savory bite!

Garlic Parmesan Sweet Potato Wedges: A Delicious and Healthy Snack

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Author: Sue
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Snack
Method: Roasting
Cuisine: American
Diet: Vegetarian

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Description

Crispy roasted sweet potato wedges tossed in garlic, Parmesan, and spices, offering a savory and slightly sweet snack or side dish that's both healthy and satisfying.

Instructions

Preheat oven to 425 °F (220 °C) and line a large baking sheet with parchment paper.
Wash and scrub the sweet potatoes, then trim and cut them into 1-inch-thick wedges.
In a small bowl, mix olive oil, garlic, smoked paprika, onion powder, salt, black pepper, and optional red pepper flakes.
Toss the sweet potato wedges in the oil mixture until well coated.
Sprinkle half of the Parmesan cheese over the wedges and toss again to distribute.
Arrange the wedges in a single layer on the baking sheet without overcrowding.
Bake for 25–30 minutes, flipping halfway through, until golden and crisp.
Sprinkle the remaining Parmesan cheese over the hot wedges after baking.
Transfer to a serving platter, garnish with chopped fresh parsley, and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheat in a 400 °F oven for 5–10 minutes or in an air fryer at 375 °F for 4–6 minutes.
Use nutritional yeast or vegan Parmesan for a dairy-free option.
Try adding cayenne or herbs like thyme or oregano for variations.