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

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!