Smoky Roasted Sweet Potato Wedges (Print Version)
Smoky, spiced sweet potato wedges roasted until crisp outside and tender inside. Vegan, gluten-free, 45 mins.
# List of Ingredients:
→ Vegetables
01 - 2 large sweet potatoes (about 1.75 lbs), scrubbed and cut into wedges
→ Seasonings & Oils
02 - 2 tablespoons olive oil
03 - 1 1/2 teaspoons smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
→ Optional Garnish
09 - 2 tablespoons chopped fresh cilantro or parsley
10 - Lime wedges, for serving
# Step-by-step Instructions:
01 - Set the oven to 425°F. Line a large baking sheet with parchment paper for easy removal and cleanup.
02 - Whisk olive oil, smoked paprika, garlic powder, ground cumin, chili powder, sea salt, and black pepper in a large mixing bowl to form the marinade.
03 - Add sweet potato wedges to the bowl and toss thoroughly until evenly coated by the seasoning mixture.
04 - Distribute the seasoned wedges in a single layer on the prepared baking sheet, ensuring pieces do not overlap for uniform roasting.
05 - Transfer to the oven and roast for 30 to 35 minutes, flipping wedges halfway, until golden brown at the edges and tender throughout.
06 - Remove from the oven. Sprinkle with chopped fresh herbs if desired and serve immediately with lime wedges on the side.
# Expert Advice:
01 -
- They get genuinely crispy edges in the oven without any special tricks—youll feel like you know a secret.
- The smoky spice blend turns sweet potatoes into something so moreish, they never survive past dinner.
02 -
- If the wedges crowd each other on the pan, theyll steam instead of roast—trust me, its worth using two pans if you need to.
- Letting them rest for a minute on the tray helps the crust firm up even more (patience pays off).
03 -
- Let the wedges cool just a bit on the pan for extra crunch on the edges.
- Keep the skins on for more flavor and fiber—plus, they help hold everything together.