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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 minutes
Cook Time 30 minutes
Total Time 40 minutes
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
 

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

Notes

Nutrition is an estimate per serving.
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