Garlic Parmesan Sweet Potato

These golden-brown garlic Parmesan sweet potato wedges transform ordinary sweet potatoes into a crispy, savory side dish that pairs perfectly with almost any meal. The combination of garlic, Parmesan, and smoked paprika creates a flavor profile that's absolutely irresistible.

I first made these wedges when I was looking for a more interesting way to serve sweet potatoes besides the typical marshmallow-topped casserole. My family was instantly hooked, and now they request these crispy wedges at least once a week. Even my kids who claim to dislike sweet potatoes devour these without complaint.

Ingredients

• Sweet potatoes Large ones work best as they give you nice substantial wedges. Look for firm potatoes with smooth skin for the best texture and flavor.
• Olive oil Use a good quality olive oil as it adds its own subtle flavor to the wedges.
• Garlic Fresh minced garlic provides unbeatable flavor. I recommend fresh over pre-minced for the most vibrant taste.
• Smoked paprika This adds a wonderful smoky dimension that regular paprika simply cannot match.
• Onion powder Adds depth and savory notes without the texture of actual onions.
• Salt and pepper The basics that bring all the flavors together.
• Parmesan cheese Freshly grated works best as it melts more evenly and has better flavor than pre-packaged.
• Fresh parsley Adds a bright pop of color and fresh flavor contrast to the rich wedges.
• Red pepper flakes Optional but wonderful if you enjoy a subtle heat that complements the sweetness.

How To Make Garlic Parmesan Sweet Potato Wedges

Preheat and Prep

Heat your oven to 425°F and line a baking sheet with parchment paper. This temperature is crucial for achieving that perfect crispy exterior while maintaining a tender inside. The parchment prevents sticking and makes cleanup incredibly easy.

Perfect Wedges

Wash sweet potatoes thoroughly, then cut into even wedges about 1 inch thick. Consistency in size is key here. If some pieces are much thinner than others, they'll burn before the thicker pieces cook through. I find cutting each potato in half lengthwise first, then cutting each half into 3-4 wedges works perfectly.

Flavor Infusion

Combine olive oil with minced garlic, smoked paprika, onion powder, salt, pepper, and optional red pepper flakes in a bowl. Whisk until well blended. This mixture will coat each wedge with a perfect layer of flavor that will intensify as it roasts.

Coat Thoroughly

Place sweet potato wedges in a large bowl and pour the seasoned oil mixture over them. Use your hands to toss and ensure every surface is coated with the flavorful oil. This step guarantees that flavor is distributed evenly throughout.

First Cheese Layer

Sprinkle half the Parmesan cheese over the oiled wedges and gently toss again. The cheese will adhere to the oil and create a wonderful crust as it bakes. This two-stage cheese approach ensures maximum flavor.

Proper Arrangement

Spread wedges in a single layer on your prepared baking sheet, ensuring they don't touch each other. Overcrowding causes steaming rather than roasting, which prevents that desirable crispiness from developing.

Perfect Baking

Bake for 25-30 minutes, flipping wedges halfway through cooking time. This ensures both sides get equally crispy and golden. You'll know they're done when the edges begin to caramelize and the centers can be easily pierced with a fork.

Final Cheese Touch

Remove from oven and immediately sprinkle with remaining Parmesan while still hot. The residual heat will melt the cheese just enough to create a beautiful, savory finish without completely liquefying it.

My absolute favorite ingredient in this recipe is the smoked paprika. I discovered its transformative power years ago when I accidentally grabbed it instead of regular paprika, and I've never looked back. The subtle smokiness it adds works magic with the natural sweetness of the potatoes. My husband, who used to reach for ketchup with anything potato-related, now eats these wedges completely unadorned, savoring every smoky-sweet bite.

Perfect Dipping Sauces

While these wedges are delicious on their own, they shine even brighter when paired with the right dipping sauce. My family's favorite is a simple garlic aioli made with mayonnaise, extra minced garlic, lemon juice, and a pinch of salt. For something with a bit more kick, try a sriracha mayo or even a honey mustard sauce. The contrast between the sweet potatoes and tangy sauces creates a perfect balance of flavors that will keep you coming back for more.

Make Ahead and Storage

These sweet potato wedges are at their absolute best when served fresh from the oven, but you can prepare them in advance to save time. Wash and cut the sweet potatoes up to 24 hours ahead and store them submerged in cold water in the refrigerator. This prevents browning and actually helps remove some starch, resulting in crispier wedges. Just be sure to drain and thoroughly pat them dry before coating with the oil mixture. For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10 minutes to restore some crispness. I don't recommend freezing these wedges as the texture suffers significantly.

Variations To Try

The beauty of this recipe lies in its versatility. For an herbaceous twist, add fresh rosemary and thyme to the oil mixture. Craving something spicier? Double the red pepper flakes and add a dash of cayenne. For a sweeter version that children particularly love, omit the garlic and add a tablespoon of maple syrup and a sprinkle of cinnamon to the oil mixture. You can also swap the Parmesan for other hard cheeses like Pecorino Romano or aged Asiago for a different flavor profile. Each variation creates an entirely new experience while maintaining the delicious foundation of the original recipe.

Recipe FAQs

→ How do I make sure my sweet potato wedges get crispy?

For crispy sweet potato wedges, ensure you cut them about 1 inch thick, coat them evenly with oil, arrange them in a single layer without overcrowding the baking sheet, and bake at a high temperature (425°F). Turning them halfway through cooking also helps achieve even crispiness on all sides.

→ Can I make these ahead of time?

While best served fresh and hot, you can prepare the wedges up to the seasoning step and refrigerate them for up to 24 hours before baking. For leftovers, reheat in a 375°F oven for 10-15 minutes to restore some crispiness rather than using a microwave.

→ What dipping sauces pair well with these wedges?

These garlic Parmesan sweet potato wedges pair wonderfully with sriracha mayo, honey mustard, garlic aioli, or a simple Greek yogurt dip with herbs. The creamy dips complement the savory, crispy exterior of the wedges.

→ Can I substitute regular potatoes for sweet potatoes?

Yes, you can use regular potatoes instead of sweet potatoes with the same seasonings and cooking method. Russet or Yukon Gold potatoes work well, though cooking time might vary slightly. The flavor profile will be different but equally delicious.

→ Are these wedges healthy?

These wedges offer a healthier alternative to fried potatoes. Sweet potatoes contain vitamins A and C, fiber, and antioxidants. Using olive oil provides healthy fats, and baking instead of frying reduces the overall calorie content. The Parmesan adds protein and calcium while enhancing flavor.

→ How can I make these wedges vegan?

To make vegan sweet potato wedges, simply omit the Parmesan cheese or substitute it with nutritional yeast or a vegan Parmesan alternative. The nutritional yeast will provide a similar savory, cheesy flavor while keeping the dish plant-based.