Garlic Parmesan Sweet Potato Wedges are a tasty twist on a classic favorite. These wedges are crispy on the outside, soft and sweet on the inside, and packed with the bold flavors of garlic and cheesy Parmesan. It’s a simple side dish that feels special thanks to the rich, savory coating that sticks to each bite.
I love making these when I want something easy but a little different from regular fries. The garlic gives them a nice kick without being too strong, and the Parmesan adds a salty, tasty finish. I always find myself sneaking a few wedges before they even hit the table!
These wedges go great with just about any meal, whether it’s burgers, grilled chicken, or a simple salad. I like to serve them with a little dipping sauce on the side—ranch or a garlicky mayo works perfectly. They’re the kind of side that gets everyone asking for more, and I’m happy to say it’s super simple to whip up anytime you want.
Key Ingredients & Substitutions
Sweet Potatoes: Choose firm, medium to large sweet potatoes. Their natural sweetness and creamy texture work great for roasting. If you can’t find sweet potatoes, you can try using regular potatoes, but the flavor will be less sweet.
Garlic: Fresh minced garlic gives the best taste here. Garlic powder is added for an extra layer of flavor. If fresh garlic isn’t handy, you can use more garlic powder instead.
Parmesan Cheese: Parmesan adds a salty, nutty punch. Grate it fresh if you can. If you’re avoiding dairy, try a sprinkle of nutritional yeast for a cheesy flavor.
Olive Oil: Olive oil helps the wedges crisp up and carry the garlic and spices. You could use avocado oil or melted butter as an alternative for a different taste.
How Can You Get Crispy and Flavorful Sweet Potato Wedges Every Time?
Getting crispy wedges without sogginess is the main challenge. Here’s how to nail it:
- Cut wedges evenly to ensure each cooks the same amount.
- Coat them well with oil and seasonings for full flavor coverage.
- Spread wedges on the baking sheet without crowding—airflow helps crisping.
- Flip halfway through baking to get even browning on both sides.
- Add Parmesan right after baking so it melts slightly without burning.
Following these tips makes the wedges nicely crispy on the outside and soft inside, with all the garlicky, cheesy goodness packed in.
Equipment You’ll Need
- Baking sheet – A large, rimmed sheet helps the wedges cook evenly and makes flipping easy.
- Parchment paper – Keeps the baking sheet clean and prevents sticking.
- Sharp knife – For cutting the sweet potatoes into evenly sized wedges.
- Mixing bowl – To toss the wedges with oil, garlic, and spices without making a mess.
- Spatula or tongs – Handy for flipping the wedges halfway through baking.
Flavor Variations & Add-Ins
- Sprinkle smoked paprika or chili powder for a smoky or spicy kick.
- Mix in fresh rosemary or thyme for an herby flavor that pairs well with Parmesan.
- Add a drizzle of balsamic glaze after baking for a touch of sweetness and tang.
- Swap Parmesan for nutritional yeast to keep it dairy-free with a cheesy taste.
How to Make Garlic Parmesan Sweet Potato Wedges
Ingredients You’ll Need:
For the Wedges:
- 3 large sweet potatoes, washed and cut into wedges
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (optional for a smoky flavor)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Topping:
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
How Much Time Will You Need?
You’ll spend about 10 minutes preparing the wedges and seasoning. Baking takes 25-30 minutes, including a halfway flip for even crisping. So, from start to finish, expect around 35-40 minutes.
Step-by-Step Instructions:
1. Prepping and Seasoning the Wedges:
First, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Cut your sweet potatoes into evenly sized wedges, about half an inch thick, so they cook evenly. In a large bowl, mix together the olive oil, minced garlic, garlic powder, smoked paprika (if using), salt, and black pepper. Toss the sweet potato wedges in this mixture until each piece is well coated.
2. Baking the Sweet Potatoes:
Arrange the coated wedges on your prepared baking sheet in a single layer. Avoid overcrowding to help them crisp up nicely. Bake in the preheated oven for 25-30 minutes. Flip the wedges halfway through the baking time to ensure both sides get golden and crispy. The wedges should be tender inside and lightly crisp outside when done.
3. Adding Cheese and Finishing Touches:
Once out of the oven, immediately sprinkle the grated Parmesan cheese over the hot wedges. This lets the cheese melt slightly, adding a rich flavor. Then, scatter the chopped fresh parsley on top for a fresh, vibrant touch. Serve warm, and enjoy! They’re delicious on their own or with your favorite dipping sauce like garlic aioli or ranch dressing.
Can I Use Frozen Sweet Potato Wedges for This Recipe?
Yes, you can use frozen sweet potato wedges! Just make sure to thaw them completely and pat dry to remove excess moisture before tossing with the oil and seasonings. This helps them crisp up better in the oven.
How Should I Store Leftover Sweet Potato Wedges?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to regain their crispiness.
Can I Make These Wedges Ahead of Time?
Absolutely! You can prep and season the wedges a few hours ahead and keep them in the fridge. Bake just before serving for the freshest, crispiest results.
What’s a Good Substitute for Parmesan Cheese?
If you want a dairy-free option, try nutritional yeast—it adds a cheesy flavor without the dairy. You can also omit the cheese altogether and still enjoy tasty garlic roasted sweet potatoes.
