Garlic Parmesan Sweet Potato Wedges are crispy on the outside, tender on the inside, and packed with the perfect flavor combo of garlic and cheesy Parmesan. These wedges have a lovely golden finish that makes them super inviting and deliciously satisfying.
I love making these wedges when I want a side dish that’s a little bit special but still easy to throw together. Sprinkling fresh garlic and Parmesan on sweet potatoes gives them such a tasty kick—it’s like a cozy hug in every bite. I usually toss them in a bit of olive oil and let the oven do the hard work of crisping things up just right.
These wedges go great with everything from burgers to grilled chicken, or even just on their own with a dip on the side. Whenever I bring this dish to a get-together, it disappears fast, which tells me I’m definitely not the only one who can’t get enough of them!
Key Ingredients & Substitutions
Sweet Potatoes: These give the wedges their sweet, creamy inside and a great texture. If you want a twist, you could try purple or Japanese sweet potatoes. Just keep the wedges similar size for even cooking.
Olive Oil: I use olive oil for its flavor and to help make the wedges crispy. If you prefer, avocado or grapeseed oil work well, especially if you want a neutral taste.
Garlic: Fresh minced garlic delivers big aroma and flavor here. You could swap for garlic powder if needed, but fresh gives a more vibrant punch.
Parmesan Cheese: This adds a salty, nutty layer that melts slightly on the warm wedges. For a dairy-free option, try nutritional yeast or a vegan Parmesan substitute.
Parsley: I like fresh parsley for a pop of green and freshness, but dried parsley is fine in a pinch.
How Do I Get Sweet Potato Wedges Crispy and Tender?
Balancing crispy edges with a soft inside can be tricky but here’s how I do it:
- Cut wedges evenly so they cook at the same rate.
- Coat them well with oil; this helps with browning and crispiness.
- Arrange wedges in a single layer without crowding the pan—crowded wedges steam instead of crisp.
- Bake at a high temperature (425°F/220°C) for that nice crispy outside.
- Flip halfway through baking to brown both sides.
- Add Parmesan after baking so it melts just enough without burning.
Following these tips will give you wedges that have a lovely crunch outside and stay tender inside every time.
Equipment You’ll Need
- Baking sheet – a large one helps the wedges spread out so they crisp evenly.
- Parchment paper or silicone mat – stops sticking and makes cleanup easy.
- Large mixing bowl – perfect for tossing wedges with oil and spices without mess.
- Sharp knife – to cut the sweet potatoes into even wedges safely.
- Measuring spoons – to get your garlic, oil, and seasoning amounts just right.
Flavor Variations & Add-Ins
- Swap Parmesan for pecorino cheese for a sharper, saltier taste.
- Add rosemary or thyme for an earthy herb flavor that pairs well with sweet potatoes.
- Mix in smoked paprika or chili powder for a smoky or spicy kick.
- Sprinkle with a little cayenne pepper if you like heat to balance the sweetness.
Garlic Parmesan Sweet Potato Wedges
Ingredients You’ll Need:
- 3 large sweet potatoes, washed and cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 teaspoon dried parsley or 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Optional: ½ teaspoon smoked paprika or chili powder for a bit of smoky heat
How Much Time Will You Need?
The total time needed is about 40 minutes: 10 minutes for preparation and 25-30 minutes for baking until the wedges are crispy and tender. This makes for a quick and tasty side dish or snack you can enjoy in no time!
Step-by-Step Instructions:
1. Prep and Cut the Sweet Potatoes:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Wash the sweet potatoes well, then cut them into even wedges so they cook evenly.
2. Toss with Seasonings:
In a large bowl, combine the sweet potato wedges with olive oil, minced garlic, salt, pepper, and the optional smoked paprika or chili powder if using. Mix well to coat every wedge with the flavors.
3. Bake Until Crispy:
Arrange the seasoned wedges on the baking sheet in a single layer, skin side down if they have skin. Make sure they are not crowded to help them get crispy. Bake for about 25-30 minutes, flipping halfway through, until golden brown and tender inside.
4. Add Cheese and Parsley:
When the wedges come out of the oven, immediately sprinkle grated Parmesan cheese and chopped parsley over them while they are still hot. This allows the cheese to melt slightly and stick to the wedges for extra flavor.
5. Serve and Enjoy:
Serve the Garlic Parmesan Sweet Potato Wedges warm as a delicious side or snack. They pair wonderfully with your favorite dipping sauces or enjoy them just as they are!
Can I Use Frozen Sweet Potato Wedges for This Recipe?
Yes, you can! Just be sure to thaw them completely and pat dry to remove excess moisture before tossing with the oil and seasonings. This helps them crisp better in the oven.
How Should I Store Leftover Sweet Potato Wedges?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to restore their crispiness.
Can I Make These Wedges Spicier?
Absolutely! Adding chili powder, cayenne pepper, or even a dash of hot sauce before baking will give the wedges a nice spicy kick. Adjust the amount to your heat preference.
What’s the Best Dipping Sauce for Garlic Parmesan Sweet Potato Wedges?
They’re delicious with ranch, garlic aioli, or even a simple ketchup dip. For a healthier option, try Greek yogurt mixed with a little lemon juice and herbs.
