Garlic Parmesan Sweet Potato Wedges are a simple and tasty twist on regular fries, with a crispy outside and a soft, sweet inside. The garlic adds a nice punch, and the parmesan gives it a cheesy, salty finish that makes these wedges stand out. They’re a great side dish or snack whenever you want something a bit special but still easy to make.
I love making these wedges because they feel like a little treat without being complicated. Tossing the sweet potatoes in olive oil, garlic, and parmesan is quick, and roasting them brings out their natural sweetness while giving them a crunchy edge. I always find myself sneaking a few before they even hit the dinner table!
These wedges go well with almost anything – they’re perfect alongside burgers, grilled chicken, or even a fresh salad. I like serving them warm straight from the oven so the cheese is melty and the garlic aroma fills the kitchen. They’re a favorite here anytime I want a side that’s comforting but with a fun twist.
Key Ingredients & Substitutions
Sweet Potatoes: These give the wedges their natural sweetness and soft inside. Try to pick firm ones without blemishes. If you prefer, you can substitute with regular potatoes, but the flavor will be less sweet.
Garlic: Fresh minced garlic gives the best flavor here. Garlic powder can be used as a substitute but add less to avoid overpowering the dish.
Parmesan Cheese: Parmesan adds a salty, cheesy crust. If you’re avoiding dairy, try nutritional yeast for a cheesy taste or a vegan Parmesan alternative.
Olive Oil: This helps the wedges get crispy and carry the flavors. You can use avocado or sunflower oil if you want a neutral taste or higher smoke point.
How Can You Get Crispy, Well-Cooked Sweet Potato Wedges?
Sweet potatoes can be soft but sometimes struggle to get crispy. Here’s how to nail that perfect texture:
- Cut wedges evenly to cook at the same rate.
- Use enough oil to coat the wedges but don’t drown them—this helps with crispness.
- Arrange in a single layer on the pan without crowding to allow air to circulate.
- Flip halfway through baking for even browning.
- Add Parmesan cheese after baking first, then return to oven briefly. This melts cheese without burning it.
- Use high oven heat (425°F/220°C) to crisp the edges while keeping the inside tender.
Following these tips will give you wedges that are crispy outside, tender inside, and full of garlicky, cheesy flavor!
Equipment You’ll Need
- Baking sheet – a large one lets you spread the wedges out so they roast evenly and get crispy.
- Parchment paper or silicone baking mat – helps prevent sticking and makes cleanup easy.
- Mixing bowl – to toss the sweet potatoes with oil, garlic, and spices evenly.
- Sharp knife – for cutting the sweet potatoes into uniform wedges quickly and safely.
- Grater – to finely grate fresh Parmesan cheese for the best melt and flavor.
- Spatula or tongs – handy for flipping the wedges halfway through baking without breaking them.
Flavor Variations & Add-Ins
- Add a sprinkle of smoked paprika or chili powder for a smoky, spicy kick that pairs well with the sweetness.
- Swap Parmesan for Pecorino Romano if you want a sharper, saltier cheese flavor.
- Mix in chopped fresh rosemary or thyme with the garlic before roasting for an herbaceous twist.
- Toss with cooked, crumbled bacon or pancetta after baking for added crunch and smoky flavor.
How to Make Garlic Parmesan Sweet Potato Wedges?
Ingredients You’ll Need:
Main Ingredients:
- 3 large sweet potatoes, washed and cut into wedges
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano (optional)
- 1 teaspoon paprika (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, finely chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30-35 minutes to bake, for a total time of around 40-45 minutes. The actual hands-on time is short, and most of the time is just baking until the wedges become crispy and tender.
Step-by-Step Instructions:
1. Prepare and Season the Sweet Potato Wedges:
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it. Cut the washed sweet potatoes into evenly sized wedges for even cooking. In a large mixing bowl, mix olive oil, minced garlic, paprika, dried oregano, salt, and pepper. Toss the sweet potato wedges in this mixture until they are well coated.
2. Bake the Wedges:
Arrange the coated wedges in a single layer on the baking sheet, preferably skin side down, making sure they aren’t overcrowded. Bake them in the oven for 25-30 minutes, turning them halfway through, until they are tender on the inside and crispy on the edges.
3. Add Parmesan and Finish Baking:
Take the baking sheet out and immediately sprinkle grated Parmesan cheese over the hot wedges so it melts slightly. Return the sheet to the oven for another 3-5 minutes until the cheese is melted and bubbly with a light golden color. Take out, sprinkle fresh parsley on top, and serve warm.
Can I Use Frozen Sweet Potato Wedges for This Recipe?
Yes, but be sure to thaw them completely and pat dry to remove excess moisture before tossing with oil and seasonings. This helps achieve a crispy texture when baking.
How Can I Make These Wedges Crispier?
Make sure to cut the wedges evenly, avoid overcrowding the baking sheet, and use a high oven temperature (425°F/220°C). Turning them halfway through baking also promotes even crisping.
Can I Substitute Parmesan Cheese?
Absolutely! You can use Pecorino Romano for a sharper flavor or nutritional yeast for a dairy-free, cheesy taste. Just sprinkle it on the wedges in the last few minutes of baking as usual.
How Should I Store and Reheat Leftovers?
Store leftover wedges in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 375°F (190°C) for about 10 minutes to help restore crispiness.
