I love this recipe because it’s simple yet so satisfying. The combination of garlic, paprika, and Parmesan gives these wedges a deep, savory flavor that perfectly balances the sweetness of the potatoes. They’re baked instead of fried, making them a healthier alternative to traditional fries. Plus, they’re easy to customize with different spices or cheeses, and they make any meal feel just a little more special.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 large sweet potatoes 4 tbsp olive oil 4 cloves garlic, minced 1 tsp smoked paprika 1 tsp onion powder ½ tsp salt ½ tsp black pepper ½ cup grated Parmesan cheese 2 tbsp fresh parsley, chopped (for garnish) Optional: ¼ tsp red pepper flakes (for heat)
Directions
I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I wash, scrub, and cut the sweet potatoes into 1-inch-thick wedges.
In a large bowl, I combine olive oil, minced garlic, smoked paprika, onion powder, salt, pepper, and red pepper flakes if I want a little heat.
I toss the sweet potato wedges in the garlic oil mixture until they’re evenly coated.
I sprinkle half of the Parmesan cheese over the wedges and toss again to distribute it evenly.
I spread the wedges on the baking sheet in a single layer, making sure they’re not overcrowded.
I bake them for 25–30 minutes, flipping halfway through, until they’re golden, crisp, and tender on the inside.
Right after baking, I sprinkle the remaining Parmesan cheese on top so it melts slightly.
I garnish with chopped fresh parsley and serve them hot — either on their own or with my favorite dipping sauce.
Servings and Timing
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Servings: 4 servings Calories: 320 kcal per serving
Variations
I sometimes use other cheeses like Asiago or Pecorino Romano for a sharper flavor. When I’m in the mood for something smoky, I add a pinch of chipotle powder or cayenne. I’ve also tried adding a drizzle of honey before baking for a sweet-and-savory twist. For a dairy-free version, I skip the cheese and add nutritional yeast instead—it still gives a great cheesy flavor.
Storage/Reheating
I store leftover wedges in an airtight container in the refrigerator for up to 3 days. To reheat, I spread them on a baking sheet and warm them in a 400°F oven for 8–10 minutes so they get crispy again. The microwave works for quick reheating, but they’ll lose some of that crisp texture. If I want to make them ahead, I cut and season the wedges, store them in the fridge, and bake just before serving.
FAQs
Can I make these wedges in an air fryer?
Yes, I often cook them at 400°F for about 15–18 minutes, shaking the basket halfway through.
Do I need to peel the sweet potatoes?
No, I keep the skin on for extra texture and nutrients, but peeling them works too.
Can I use regular potatoes instead?
Yes, russet or Yukon gold potatoes work perfectly with the same seasoning.
How do I make the wedges crispier?
I space them out on the baking sheet and avoid overcrowding — that’s key to crispy edges.
What’s the best dipping sauce for these wedges?
I like serving them with garlic aioli, ranch, or a spicy sriracha mayo.
Can I prepare them ahead of time?
Yes, I cut and season the wedges in advance and keep them covered in the fridge until baking.
Can I use pre-shredded Parmesan?
Yes, but I prefer freshly grated Parmesan because it melts and sticks better.
Are these wedges gluten-free?
Yes, all the ingredients are naturally gluten-free.
Can I add more spices?
Absolutely — cumin, chili powder, or Italian seasoning all work great.
Can I freeze cooked sweet potato wedges?
Yes, I let them cool completely, then freeze in a single layer. To reheat, I bake them straight from frozen at 425°F until crisp.
Conclusion
These Garlic Parmesan Sweet Potato Wedges are my go-to for when I crave something crispy, cheesy, and full of flavor. I love how easy they are to make, and they always come out perfectly golden and delicious. Whether I serve them alongside grilled chicken, burgers, or just enjoy them as a snack, they bring that perfect mix of sweetness, saltiness, and crunch that I can never resist.
These Garlic Parmesan Sweet Potato Wedges are crispy on the outside, tender on the inside, and packed with savory garlic and Parmesan flavor. Baked instead of fried, they’re a healthier, irresistible side dish or snack.
Ingredients
2 large sweet potatoes
4 tbsp olive oil
4 cloves garlic, minced
1 tsp smoked paprika
1 tsp onion powder
½ tsp salt
½ tsp black pepper
½ cup grated Parmesan cheese, divided
2 tbsp fresh parsley, chopped (for garnish)
Optional: ¼ tsp red pepper flakes (for heat)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash, scrub, and cut the sweet potatoes into 1-inch-thick wedges.
In a large bowl, combine olive oil, minced garlic, smoked paprika, onion powder, salt, pepper, and optional red pepper flakes.
Toss sweet potato wedges in the garlic oil mixture until evenly coated.
Sprinkle half of the Parmesan cheese over the wedges and toss again to distribute evenly.
Arrange wedges on the prepared baking sheet in a single layer without overcrowding.
Bake for 25–30 minutes, flipping halfway through, until golden and crisp on the edges and tender inside.
Immediately sprinkle the remaining Parmesan cheese over the hot wedges.
Garnish with chopped fresh parsley and serve warm with your favorite dipping sauce.
Notes
For a dairy-free version, substitute Parmesan with nutritional yeast.
Use Asiago or Pecorino Romano for a sharper flavor.
Add chipotle or cayenne for a smoky, spicy twist.
Do not overcrowd the pan—this ensures crispier edges.
Air fry at 400°F for 15–18 minutes for a faster version.
