Introduction

Remember those cozy nights in, craving something warm, flavorful, and totally satisfying? We’ve all been there! And sometimes, the simplest recipes are the ones that steal our hearts and become instant favorites. Today, I’m so excited to share a recipe that’s going to do just that for you: Garlic Parmesan Sweet Potato Wedges. They’re like a hug in food form, and the best part? They’re ridiculously easy to whip up, making them perfect for any night of the week or even a last-minute gathering.

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, these are incredibly quick to prepare.
Easy: No fancy techniques here, just simple steps that anyone can follow.
Giftable: Imagine bringing these to a potluck or as a hostess gift – they’re a guaranteed hit!
Crowd-pleasing: Kids and adults alike can’t get enough of these savory-sweet wonders.

Ingredients

Gathering your ingredients is the first step to deliciousness! Here’s what you’ll need:

2 large sweet potatoes: Look for ones that feel firm and have smooth skin. They’re naturally sweet and packed with goodness!
4 tablespoons olive oil: Our trusty friend for getting those beautiful crispy edges.
4 cloves garlic, minced: Because everything is better with garlic, right? Make sure it’s finely minced so its flavor really infuses.
1 teaspoon smoked paprika: This adds a lovely smoky depth that’s just divine.
1 teaspoon onion powder: For that savory backbone that balances the sweetness.
½ teaspoon salt: To bring out all those wonderful flavors.
½ teaspoon black pepper: A little kick to keep things interesting.
½ cup grated Parmesan cheese: The star of the show for that irresistible salty, nutty finish.
2 tablespoons fresh parsley, chopped: For a pop of color and fresh, herbaceous flavor – it makes them look as good as they taste!
¼ teaspoon red pepper flakes (optional): If you like a little heat, these are your best friend.

How to Make It

Alright, let’s get cooking! This is where the magic happens. Just follow these simple steps:

Preheat your oven: Get your oven nice and toasty at 400°F (200°C). This high heat is key for getting those wedges perfectly tender and a little crispy.
Prep those potatoes: Give your sweet potatoes a good scrub under running water. We want them clean! Then, carefully cut them into ½-inch thick wedges. Think of them as nature’s fries!
Season ’em up: In a big bowl, toss your sweet potato wedges with the olive oil, minced garlic, smoked paprika, onion powder, salt, and black pepper. If you’re feeling adventurous and want a little warmth, toss in those red pepper flakes too! Make sure every single wedge gets a nice coating of that flavorful mixture.
Single layer is key: Spread your seasoned sweet potato wedges out on a baking sheet. It’s super important to lay them in a single layer, not piled on top of each other. This allows them to roast evenly and get nice and crispy instead of steaming.
First bake: Pop that baking sheet into your preheated oven and bake for 20-25 minutes. Around the halfway mark (about 10-12 minutes in), give them a flip so they get beautifully browned on all sides.
Cheese time! Carefully take the baking sheet out of the oven. Now for the grand finale for the wedges themselves: sprinkle that glorious grated Parmesan cheese all over the hot sweet potato wedges. The heat from the potatoes will help it melt beautifully.
Golden finish: Return the baking sheet to the oven for another 3-5 minutes. You’re just looking for the Parmesan to melt and get lightly golden and toasty. Oh, the smell will be amazing!
Garnish and serve: Once they’re out of the oven and looking irresistible, sprinkle that fresh chopped parsley over the top. It adds a lovely burst of freshness and color. Serve them up warm and watch them disappear!

Substitutions & Additions

Feeling creative in the kitchen? I love that! Here are a few ideas to make these wedges your own:

Different Cheeses: While Parmesan is classic, you could also try a sprinkle of shredded cheddar, Monterey Jack, or even a sharp Gruyere in the last few minutes of baking.
Herbs: Don’t have parsley? Fresh chives or a little bit of chopped cilantro would also be delicious.
Spices: Feel free to experiment with other spices! A pinch of cumin, a dash of turmeric, or even a sprinkle of garlic powder if you want an extra punch can be lovely.
Dipping Sauces: These are fantastic on their own, but they also pair wonderfully with a side of your favorite dipping sauce. Think ranch, aioli, or even a spicy ketchup!

Tips for Success

A few little tricks can help ensure your Garlic Parmesan Sweet Potato Wedges turn out absolutely perfect every time:

Don’t overcrowd the pan: I can’t stress this enough! If your wedges are too close together, they’ll steam instead of roast, and you won’t get those lovely crispy edges. Use two baking sheets if necessary.
Uniform wedge thickness: Try to cut your wedges as consistently as possible. This ensures they all cook at the same rate.
Pat them dry: After washing, giving the sweet potatoes a quick pat with a paper towel can help the oil and seasonings adhere better.
Prep ahead: You can wash and cut the sweet potatoes a day in advance and store them in a sealed container in the refrigerator. Just toss them with the seasonings right before baking.

How to Store It

While these wedges are definitely best enjoyed fresh from the oven, leftovers can be stored. Let them cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, I find spreading them on a baking sheet and popping them back into a warm oven (around 350°F or 175°C) for about 5-10 minutes gives them the best texture, bringing back some of that crispiness.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Absolutely! While they’ll have a different flavor profile, you can definitely make Garlic Parmesan Potato Wedges using regular russet or Yukon Gold potatoes. Just follow the same steps!

How do I get my wedges crispy?

The key to crispiness is high heat and not overcrowding the pan. Make sure your oven is preheated properly, spread the wedges in a single layer, and give them enough space to roast. Flipping them halfway through also helps ensure even crisping.

Can I make these ahead of time for a party?

You can prep and season the wedges up to a few hours before baking, but they are best baked fresh. If you have to make them earlier, store them unbaked and seasoned in the fridge, then bake when ready. They won’t be as perfectly crisp as freshly baked, but still delicious!

Are these wedges vegan?

These specific Garlic Parmesan Sweet Potato Wedges are not vegan due to the Parmesan cheese. However, you can easily make a vegan version by omitting the Parmesan cheese and perhaps adding a sprinkle of nutritional yeast for a cheesy flavor, or a vegan shredded cheese in the last few minutes of baking.

Garlic Parmesan Sweet Potato Wedges

Ridiculously easy to whip up, these Garlic Parmesan Sweet Potato Wedges are perfect for any night of the week or even a last-minute gathering. They're a hug in food form, with a savory-sweet flavor profile that's a guaranteed hit with both kids and adults.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Servings 4 servings

Equipment

Baking Sheet
Large bowl

Ingredients

Main ingredients

2 large sweet potatoes Look for ones that feel firm and have smooth skin.
4 tablespoons olive oil Our trusty friend for getting those beautiful crispy edges.
4 cloves garlic, minced Make sure it's finely minced so its flavor really infuses.
1 teaspoon smoked paprika This adds a lovely smoky depth that's just divine.
1 teaspoon onion powder For that savory backbone that balances the sweetness.
0.5 teaspoon salt To bring out all those wonderful flavors.
0.5 teaspoon black pepper A little kick to keep things interesting.
0.5 cup grated Parmesan cheese The star of the show for that irresistible salty, nutty finish.
2 tablespoons fresh parsley, chopped For a pop of color and fresh, herbaceous flavor – it makes them look as good as they taste!
0.25 teaspoon red pepper flakes (optional) If you like a little heat, these are your best friend.

Instructions

Preheat your oven to 400°F (200°C).
Scrub the sweet potatoes and cut them into ½-inch thick wedges.
2 large sweet potatoes
In a large bowl, toss the sweet potato wedges with olive oil, minced garlic, smoked paprika, onion powder, salt, black pepper, and optional red pepper flakes. Ensure each wedge is well-coated.
2 large sweet potatoes
Spread the seasoned wedges in a single layer on a baking sheet. Avoid overcrowding the pan.
2 large sweet potatoes
Bake for 20-25 minutes, flipping the wedges halfway through (around 10-12 minutes in) for even browning.
Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese over the hot wedges.
2 large sweet potatoes
Return the baking sheet to the oven for another 3-5 minutes, or until the Parmesan cheese is melted and lightly golden.
2 large sweet potatoes
Remove from the oven, sprinkle with fresh chopped parsley, and serve warm.
2 large sweet potatoes

Notes

These wedges are best enjoyed fresh from the oven. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the oven for best texture.