Garlic Parmesan Sweet Potato Wedges are a delicious twist on the classic sweet potato, baked until crispy on the outside and tender inside. They’re coated with garlic and sprinkled with plenty of Parmesan cheese, giving them a perfect balance of savory and slightly sweet flavors. These wedges have just the right amount of crunch and a delightful cheesy finish that makes them really special.
I love making these whenever I want a tasty side dish that feels a little fancy but is super easy to prepare. One of my favorite tricks is tossing the wedges in olive oil and garlic before sprinkling on the Parmesan so that every bite has loads of flavor. These wedges are always a hit at dinners, and I find they’re great for sharing with friends or family because they disappear so fast!
My favorite way to serve Garlic Parmesan Sweet Potato Wedges is straight from the oven with a little bit of extra Parmesan on top and a side of ketchup or a creamy dipping sauce. They also work wonderfully alongside grilled chicken or a fresh salad. Whenever I make them, they bring a warm, cozy vibe to the table that I really enjoy.
Key Ingredients & Substitutions
Sweet Potatoes: The star of this recipe. I love using large sweet potatoes for nice-sized wedges. If you don’t have sweet potatoes, you can try regular potatoes for a similar texture but milder taste.
Olive Oil & Garlic: Olive oil helps make the wedges crispy, and fresh garlic adds a punch of flavor. You could use garlic powder if fresh isn’t available, but fresh tastes best here.
Parmesan Cheese: This gives the wedges a delicious salty, cheesy crust. If you need a non-dairy option, nutritional yeast works well as a substitute.
Smoked Paprika: It’s optional but adds a nice smoky warmth. You can swap it for regular paprika or even chili powder if you want a bit of heat.
How Do You Get Crispy, Perfectly Cooked Sweet Potato Wedges?
Sweet potatoes can be tricky because they can turn soft without getting crispy. Here’s what I do:
- Cut the wedges evenly so they cook at the same speed.
- Toss them well in olive oil to coat every piece. This helps in crisping.
- Place them skin side down on the baking sheet. The skin crisps nicely and keeps the wedges together.
- Bake at 425°F (220°C) for about 25-30 minutes, flipping once to brown both sides.
- Add the Parmesan cheese right after baking so it melts slightly without burning.
Following these steps gets you wedges that are soft inside with a nicely browned, crunchy edge every time.
Equipment You’ll Need
- Baking sheet – A flat, sturdy tray for roasting the wedges evenly without crowding.
- Parchment paper – Helps prevent sticking and makes cleanup easier.
- Sharp knife – Essential for cutting the sweet potatoes into even wedges safely.
- Large mixing bowl – Makes it easy to toss the wedges with oil and seasonings.
- Spatula or tongs – Handy for flipping the wedges halfway through baking.
- Measuring spoons – For accurate seasoning and oil amounts.
Flavor Variations & Add-Ins
- Add chili powder or cayenne for a spicy kick that pairs well with the sweetness.
- Mix in fresh rosemary or thyme for a fragrant, earthy note.
- Swap Parmesan for Pecorino Romano for a sharper cheese flavor.
- Add crispy bacon bits on top after baking for extra savory crunch.
How to Make Garlic Parmesan Sweet Potato Wedges?
Ingredients You’ll Need:
For The Wedges:
- 2 large sweet potatoes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For The Topping:
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 25-30 minutes to bake, so in total roughly 35-40 minutes from start to finish. It’s quick and easy for a tasty side dish or snack.
Step-by-Step Instructions:
1. Prep Your Oven and Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Wash and dry the sweet potatoes well. Cut each potato in half lengthwise, then cut each half into 3 to 4 evenly sized wedges.
2. Season the Wedges:
In a large bowl, mix together the olive oil, minced garlic, smoked paprika (if using), salt, and black pepper. Toss the sweet potato wedges in this mixture until each piece is well coated with the flavorful oil.
3. Bake the Wedges:
Lay the wedges skin-side down on the prepared baking sheet in a single layer so they cook evenly. Bake for 25-30 minutes, flipping them halfway through to get a golden, slightly crispy outside and tender inside.
4. Add Cheese and Garnish:
Once baked, remove the wedges from the oven and immediately sprinkle grated Parmesan cheese over the hot wedges so it melts a bit. Finally, sprinkle chopped fresh parsley on top for a fresh, bright finish.
5. Serve and Enjoy:
Serve the wedges warm on their own or with a dipping sauce like garlic aioli or ketchup. These tasty wedges make a perfect side or snack for any meal!
Can I Use Frozen Sweet Potato Wedges for This Recipe?
Yes, you can! Just make sure to thaw them completely and pat dry to remove excess moisture before tossing them in the oil and seasonings. This helps them crisp better in the oven.
What Can I Substitute for Parmesan Cheese?
If you don’t have Parmesan, try Pecorino Romano for a sharper flavor or nutritional yeast for a dairy-free option. Both will add a nice cheesy touch to the wedges.
How Should I Store Leftovers?
Store leftover wedges in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to restore crispiness, or use a toaster oven if you have one.
Can I Make These Ahead of Time?
Absolutely! You can prep and season the wedges in advance, then store them in the fridge until you’re ready to bake. Just add the Parmesan cheese right after baking for the best texture.
