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.
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
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.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 6mg
