Description
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 410 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 10 mg
