Roasted Sweet Potato Wedges

• 2 large sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/4 cup grated Parmesan cheese

Steps

1. 1 Preheat oven to 425°F.
2. 2 Wash and cut sweet potatoes into even wedges.
3. 3 In a large bowl, toss sweet potato wedges with olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper.
4. 4 Spread the wedges in a single layer on a parchment-lined baking sheet.
5. 5 Roast for 25 minutes, flipping halfway through, until golden and crispy.
6. 6 Optional: Sprinkle with Parmesan during the last 5 minutes of roasting.

Nutrition

Tips

• For extra crispy wedges, soak them in cold water for 30 minutes before tossing with spices.
• Check wedges at 20 minutes and adjust cooking time based on your oven's quirks.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 10 minutes to restore crispiness.

Serving Suggestions

• Pair with a zesty lime aioli or a simple sprinkle of fresh cilantro.
• Serve alongside grilled chicken or as a vibrant veggie side to any main dish.

FAQ