Description
Baked Garlic Parmesan Sweet Potato Wedges: Crispy wedges with garlic, Parmesan cheese, baked to perfection. Quick, comforting, crowd-pleasing!
Ingredients
Scale
- 2 pounds (900g) sweet potatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ½ cup (50g) freshly grated Parmesan cheese, divided
- 1 teaspoon dried Italian herbs
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Step 1: Prepare The Sweet Potatoes Preheat your oven to 425°F (220°C) and place a large baking sheet inside to heat up. Scrub the sweet potatoes thoroughly under cool running water, then pat them completely dry with paper towels. Any residual moisture will create steam and prevent proper crisping. Using a sharp knife, cut each potato in half lengthwise, then slice each half into 3-4 wedges of equal thickness. Transfer the wedges to a large mixing bowl.
- Step 2: Season The Wedges In a small bowl, combine the olive oil, minced garlic, half the Parmesan cheese, Italian herbs, paprika, salt, and pepper, mixing well to create a paste. Pour this mixture over your sweet potato wedges and use your hands to toss and coat each piece thoroughly. Make sure every wedge has an even coating of the garlic-Parmesan mixture for consistent flavor throughout your batch of Baked Garlic Parmesan Sweet Potato Wedges.
- Step 3: Arrange And Bake Carefully remove the preheated baking sheet from the oven and line it with parchment paper for easy cleanup. Arrange the seasoned sweet potato wedges in a single layer, ensuring they don’t touch each other. This spacing allows hot air to circulate freely around each piece, which is essential for achieving that perfect crisp exterior. Place the baking sheet in the oven and bake for 15 minutes at 425°F (220°C).
- Step 4: Flip And Finish Baking After the initial 15 minutes, reduce the oven temperature to 375°F (190°C). Remove the baking sheet and flip each wedge using tongs or a spatula. Sprinkle the remaining Parmesan cheese over the wedges and return them to the oven. Bake for an additional 10-15 minutes, or until the edges are golden brown and crispy, and the centers can be easily pierced with a fork.
- Step 5: Serve Allow the Baked Garlic Parmesan Sweet Potato Wedges to cool for 2-3 minutes on the baking sheet – they’ll continue to crisp up slightly as they cool. Transfer to a serving platter, sprinkle with freshly chopped parsley for a pop of color and fresh flavor, and serve immediately while hot and crispy. For an extra touch of indulgence, you can add a light dusting of additional Parmesan cheese just before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 260 calories
- Sugar: 8 grams
- Sodium: 370 mg
- Fat: 12 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 33 grams
- Fiber: 5 grams
- Protein: 4 grams
- Cholesterol: 10 mg