Garlic Parmesan Sweet Potato Wedges are a simple and delicious side dish that’s crispy on the outside and tender on the inside. The sweet potatoes get coated with garlic, Parmesan cheese, and a few spices before roasting, making each wedge full of flavor and a little bit cheesy.
I love making these wedges when I want something a bit different from regular fries. The garlic and Parmesan add a nice kick, and the sweet potato’s natural sweetness balances it all out perfectly. I usually toss everything together with a little olive oil to help get that golden, crispy texture.
These wedges are great on their own or as a side with burgers, chicken, or even a salad. I often serve them with a simple ranch or a spicy mayo dip because that combo always wins in my house. Plus, they’re easy to customize—feel free to sprinkle on some extra herbs or add a pinch of chili flakes if you like a bit of heat!
Key Ingredients & Substitutions
Sweet Potatoes: Choose firm, medium-large sweet potatoes for best texture. Their natural sweetness pairs well with savory garlic and cheese. You can swap in regular potatoes if preferred, but baking time and texture will differ.
Garlic: Fresh minced garlic gives the best flavor here. Ready-made garlic paste or powder works too but use less to avoid bitterness.
Parmesan Cheese: Freshly grated Parmesan melts nicely and adds a nutty taste. For a dairy-free option, try nutritional yeast or vegan parmesan.
Olive Oil: Helps the wedges crisp up in the oven. You can substitute with avocado oil or melted coconut oil for different flavors.
How Can I Make Sweet Potato Wedges Crispy and Not Soggy?
Getting crispy wedges takes a few easy steps:
- Slice wedges evenly (about 1/2–3/4 inch thick) for uniform cooking.
- Toss them well in oil—the fat helps create that crisp exterior.
- Avoid overcrowding on the baking sheet so they roast instead of steam.
- Turn wedges halfway through baking to brown all sides evenly.
- After baking, add Parmesan right away so it melts and adds extra crispiness.
These small details really make the difference between soft fries and crispy, delicious wedges you’ll want to make again!
Equipment You’ll Need
- Baking sheet – A rimmed one helps catch drips and keeps wedges from sliding off.
- Parchment paper or silicone baking mat – Prevents sticking and makes cleanup easier.
- Mixing bowl – For tossing the wedges with oil and seasonings evenly.
- Sharp knife – Needed to cut the sweet potatoes into uniform wedges safely.
- Measuring spoons – To get spices and oil amounts just right.
Flavor Variations & Add-Ins
- Try adding smoked paprika or cayenne for a smoky or spicy kick that pairs well with the sweetness.
- Swap Parmesan for Pecorino Romano for a sharper, saltier cheese flavor.
- Mix in fresh rosemary or thyme to bring a fragrant herb boost to the wedges.
- Add a sprinkle of chili flakes if you like some heat and extra flavor thrill.
How to Make Garlic Parmesan Sweet Potato Wedges
Ingredients You’ll Need:
- 3 large sweet potatoes, washed and cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 teaspoon paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake. So, in roughly 35-40 minutes, you’ll have delicious, flavorful sweet potato wedges ready to enjoy.
Step-by-Step Instructions:
1. Preparing the Oven and Sweet Potatoes:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Wash the sweet potatoes thoroughly and cut them into evenly sized wedges about ½ to ¾ inch thick. This helps them cook evenly.
2. Tossing the Wedges with Flavor:
In a large bowl, combine the sweet potato wedges with olive oil, minced garlic, paprika, salt, and black pepper. Toss everything together well so that each wedge is evenly coated with the oil and seasonings.
3. Baking and Finishing Touches:
Spread the wedges out in a single layer on the prepared baking sheet, making sure they’re not crowded. Bake them for 25 to 30 minutes, turning halfway through so they brown evenly and get crispy on all sides. Once baked, sprinkle the grated Parmesan cheese over the hot wedges so it melts slightly. Finish by garnishing with fresh chopped parsley. Serve warm, optionally with your favorite dipping sauces like ranch, garlic aioli, or spicy mayo.
Can I Use Frozen Sweet Potato Wedges for This Recipe?
Yes, you can use frozen sweet potato wedges, but be sure to thaw them completely and pat them dry to avoid extra moisture. You might need to adjust the baking time slightly to ensure they get crispy.
How Should I Store Leftover Sweet Potato Wedges?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for about 10 minutes to help maintain their crispiness.
Can I Make These Wedges Ahead of Time?
Absolutely! You can prep and season the wedges ahead, then refrigerate them for a few hours before baking. Just bring them to room temperature for about 15 minutes before putting them in the oven.
What Can I Substitute for Parmesan Cheese?
If you’re avoiding dairy or don’t have Parmesan, try nutritional yeast for a cheesy flavor or Pecorino Romano for a sharper taste. Vegan Parmesan alternatives work well too.
