Description
Crispy Seasoned Sweet Potato Wedges are a simple, flavorful side dish. Learn Mama Tessa’s secret for perfectly roasted, tender-crisp wedges!
Ingredients
Scale
- Sweet Potato Base:
- 2 large sweet potatoes
- Flavorful Seasonings:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Essential Fats:
- 3 tablespoons olive oil
- Optional Dipping:
- Fresh chopped parsley (for garnish)
- Flaky sea salt (for finishing)
Instructions
- Prep Your Sweet Potatoes:: Alright, first things first, let’s get those sweet potatoes ready. Give them a good scrub under cold water – no need to peel them, hon! The skin gets wonderfully crispy and adds to the texture (plus, less work for you!). Now, carefully slice each potato lengthwise, then cut those halves into wedges, aiming for about half an inch thick. I usually get about 8-10 wedges per potato, but don’t stress if they’re not perfectly uniform; a little rustic charm is totally fine in my kitchen. Just try to keep them somewhat similar so they cook evenly.
- Season Them Up:: Time for the magic! Grab a large bowl – one big enough to really toss those wedges around. Add your olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Now, dump in your sweet potato wedges. This is where you get your hands a little messy, but it’s worth it! Toss, toss, toss until every single wedge is beautifully coated in that vibrant spice mixture. You want to see that gorgeous orange turning a deeper, spiced hue. Make sure there are no naked spots; every bit deserves that flavor!
- Preheat and Arrange:: This step is crucial for ultimate crispiness, I’m telling you! Preheat your oven to a nice hot 400°F (200°C). While it’s heating, line a large baking sheet (or two, if you have them!) with parchment paper. This prevents sticking and makes cleanup a breeze – honestly, a lifesaver. Now, arrange your seasoned sweet potato wedges in a single layer, making sure they have plenty of space between them. Overcrowding is the enemy of crispiness, remember my soggy wedge disaster? Give them room to breathe and crisp up!
- First Roast:: Pop that baking sheet into your preheated oven. Let them roast for about 15-20 minutes. You’ll start to smell that amazing aroma filling your kitchen – that earthy sweetness mixed with the smoky spices, oh my! This first roast is about getting them tender on the inside and starting that beautiful browning process. Don’t touch them yet; let the oven do its work. I usually set a timer and try not to peek too much, though the smell always tempts me to open the oven door early – oops!
- Flip and Finish:: After that initial roast, carefully pull out the baking sheet. Now, grab a spatula and flip each sweet potato wedge. You should see some lovely browning and crisping on the underside. If they’re not quite there, give them a few more minutes, but trust your gut. Once flipped, return them to the oven for another 15-20 minutes, or until they’re golden brown, tender on the inside, and wonderfully crispy on the outside. Every oven is a little different, so keep an eye on them. I always peek at the 15-minute mark just to be sure.
- Serve Hot and Enjoy:: When they come out of the oven, they’ll be sizzling and smelling absolutely divine. Give them a moment to cool just slightly – you don’t want to burn your tongue, hon! You can sprinkle a little extra flaky sea salt on top for a finishing touch, or a dash of fresh chopped parsley if you’re feeling fancy. These Crispy Seasoned Sweet Potato Wedges are honestly best served immediately, straight from the oven, when they’re at their absolute peak of crispiness and flavor. Gather your people and dig in!