Name: Oven Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 pounds sweet potatoes (cut into 1-inch wedges); 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 3/4 teaspoon fine salt; 1/4 teaspoon ground black pepper; 2 tablespoons fresh parsley (chopped, optional)

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Quick Recipe Overview

Prep 10 minutes, cook 30 minutes, total 40 minutes. Makes 6 servings.

Intro

Roasted sweet potatoes are an easy side with browned edges, tender centers, and smoky seasoning. Cut the potatoes into similar-size wedges so they roast evenly. This recipe uses olive oil, garlic powder, and paprika for a pantry-friendly flavor that works for weeknight dinners and holiday meals alike.

Why You’ll Love This Recipe

One pan keeps cleanup simple.
The edges caramelize at high heat.
Seasoning is easy to adjust at the table.

Recipe Card

Roasted sweet potatoes: two stacked photos showing caramelized wedges on a tray and a bowl of wedges with parsley, with the headline Roasted Sweet Potatoes and Crispy Edges, Tender Centers.

Hannah Brooks

Oven Roasted Sweet Potatoes

Sweet potato wedges roast with olive oil, garlic, and smoked paprika until browned and tender.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Calories: 185

Ingredients Equipment Method Notes

Ingredients

2 pounds sweet potatoes cut into 1-inch wedges
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon fine salt
1/4 teaspoon ground black pepper
2 tablespoons fresh parsley chopped, optional

Equipment

1 Rimmed baking sheet
1 Parchment paper
1 Large mixing bowl

Method

Heat oven to 425°F. Line a rimmed baking sheet with parchment.
Toss sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper.
Spread in one layer with space between pieces.
Roast 25 to 30 minutes, turning once, until browned and fork tender.
Sprinkle with parsley if using and serve hot.

Notes

Nutrition is an estimate per serving.

Recipe Tips

Give each wedge space on the pan so it roasts instead of steams.
Turn the pieces once after the undersides begin to brown.
Use parchment for quick cleanup and easy release.

Common Mistakes to Avoid

Uneven cuts finish at different times, so aim for similar wedges.
Too much oil can soften the edges.
Do not crowd the pan. Use two sheets if needed.

Variations

Add a pinch of cayenne for gentle heat.
Use dried thyme in place of parsley.
Finish with a squeeze of lemon for brightness.

What to Serve With It

Serve beside green bean casserole or twice baked potatoes. Explore the recipe index for more side dishes.

Storage

Refrigerate leftovers in a covered container for up to 4 days.

Reheating

Spread on a sheet pan and warm in a 400°F oven until hot. An air fryer also restores crisp edges.

Make Ahead

Cut and refrigerate the potatoes up to a day ahead. Dry them well before tossing with oil and seasoning.

FAQs

Should I peel sweet potatoes?

No, the skins are edible. Scrub them well, or peel if you prefer a smoother bite.

Why are my sweet potatoes soft?

The pan may be crowded or the oven too cool. Spread wedges out and roast at high heat.

Can I make these ahead?

Yes, prep the wedges a day ahead and roast shortly before serving.

Easy Oven Roasted Sweet Potatoes

Quick Recipe Overview

Intro

Why You’ll Love This Recipe

Recipe Card