Irresistible Garlic Parmesan Sweet Potato Wedges in 30 Minutes

Name: Irresistible Garlic Parmesan Sweet Potato Wedges in 30 Minutes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large sweet potatoes, cut into wedges; 2 tablespoons olive oil; 3 cloves garlic, minced; 1/4 cup grated parmesan cheese; 1 teaspoon paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon dried thyme

Author: lia

Published: October 1, 2025

Updated: October 1, 2025

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Oh my gosh, you have to try these garlic parmesan sweet potato wedges! I stumbled upon this recipe during one of those chaotic weeknights when I needed something quick, healthy, and packed with flavor. Let me tell you, these crispy golden wedges stole the show—so much so that my kids now beg for them instead of fries. The garlic and parmesan create this irresistible savory crust, while the sweet potatoes stay tender inside. And the best part? They bake up in under 30 minutes. Trust me, once you smell that garlicky goodness in your oven, you’ll wonder how you ever lived without them!

Why You’ll Love These Garlic Parmesan Sweet Potato Wedges

Okay, let me count the ways these wedges will become your new obsession:

So dang easy – Just chop, toss, and bake! No fancy techniques here.
Healthier than fries – All that crispy satisfaction without the guilt.
That perfect texture – Golden crust outside, soft and fluffy inside.
Flavor bomb – Garlic and parmesan create magic on sweet potatoes.
Versatile – Works as a snack, side, or even appetizer!

Seriously, what’s not to love? They’re my go-to when I want something delicious without the fuss.

Ingredients for Garlic Parmesan Sweet Potato Wedges

Here’s everything you’ll need to make these addictive wedges – trust me, you probably have most of this in your pantry already!

2 large sweet potatoes – scrubbed clean and cut into 1/2-inch wedges (skin on for extra nutrients!)
2 tablespoons olive oil – the good stuff helps everything crisp up beautifully
3 cloves garlic – minced super fine (I press mine through a garlic press when I’m feeling lazy)
1/4 cup grated parmesan cheese – use the real deal, not the powdery stuff
1 teaspoon paprika – smoked if you’ve got it for extra depth
1/2 teaspoon salt – kosher salt works best here
1/2 teaspoon black pepper – freshly ground if possible
1/4 teaspoon dried thyme – rub it between your fingers to wake up the flavor

That’s it! Simple ingredients coming together for something truly magical.

Equipment You’ll Need

Don’t stress—you likely have everything already! Here’s the short list:

A good baking sheet – rimmed works best to catch any rogue oil
Large mixing bowl – big enough to toss those wedges without making a mess
Sharp knife – makes cutting through sweet potatoes a breeze
Measuring spoons – for getting those seasonings just right

That’s seriously it—no fancy gadgets required. Now let’s get cooking!

How to Make Garlic Parmesan Sweet Potato Wedges

Alright, let’s turn those simple ingredients into crispy golden perfection! I’ve made these so many times I could probably do it in my sleep now – but don’t worry, I’ll walk you through every step so yours turn out just right.

Step 1: Prep the Sweet Potatoes

First things first – let’s talk wedges! You’ll want to scrub those sweet potatoes clean (no peeling needed – the skin adds great texture and nutrients). Now, here’s my trick: cut them in half lengthwise first, then take each half and slice it into 4-6 wedges, depending on size. Aim for about 1/2-inch thickness – too thin and they’ll burn, too thick and they won’t crisp up properly. I like to make them all roughly the same size so they cook evenly. Pro tip: if you end up with any super skinny ends, just tuck them toward the center of the baking sheet later to prevent burning!

Step 2: Seasoning the Wedges

Now for the fun part – making them taste amazing! Dump your wedges into a big mixing bowl and drizzle with that gorgeous olive oil. Use your hands to toss them really well – you want every single wedge glistening with oil. Then sprinkle in all those beautiful seasonings – garlic, parmesan, paprika, salt, pepper, and thyme. Here’s where I get a little extra: I like to toss, then wait a minute, then toss again to make sure every nook and cranny gets coated. That parmesan mixture will start clinging to the oiled wedges and create the most delicious crust!

Step 3: Baking to Perfection

Time for the magic! Spread your seasoned wedges in a single layer on that baking sheet – don’t crowd them or they’ll steam instead of crisp up. Pop them into a 425°F preheated oven (yes, preheating is crucial for that initial crisp!) and set your timer for 15 minutes. When it dings, carefully flip each wedge – I use tongs for this – and bake another 10-15 minutes until they’re golden brown and crispy at the edges. The smell at this point is absolutely incredible – that garlic and parmesan working their magic! If you want extra crispiness, broil for the last 2 minutes, but watch closely so they don’t burn.

Tips for Crispy Garlic Parmesan Sweet Potato Wedges

Okay, let me share my hard-earned secrets for wedges so crispy they’ll make you swoon:

Give them space! Crowding the baking sheet = soggy wedges. They need room to breathe and crisp up properly.
Broil for the grand finale – That last 2 minutes under the broiler gives them an irresistible golden crunch (just don’t walk away!)
Flip like you mean it – Getting all sides in contact with the hot pan ensures even crispiness.
Patience is key – Let them cool slightly before serving – they crisp up even more as they rest.

Follow these tips and you’ll have perfect wedges every single time – I promise!

Serving Suggestions

Oh, the possibilities with these wedges! My personal favorite is dunking them in a creamy garlic aioli – the cool tang against the crispy parmesan crust is absolute heaven. For something lighter, ranch or tzatziki work beautifully. Serve them alongside grilled chicken (they’re amazing with BBQ!), pile them on salads for crunch, or even pack them cold in lunchboxes – they’re surprisingly good at room temperature too!

Storage and Reheating

Here’s the deal – these wedges are best fresh, but if you’ve got leftovers (unlikely in my house!), store them in an airtight container in the fridge for up to 3 days. When you’re ready for round two, skip the microwave – it makes them soggy! Instead, pop them back in a 350°F oven for about 10 minutes to bring back that perfect crisp. They won’t be quite as magical as fresh-out-the-oven, but they’ll still taste darn good!

Nutritional Information

Now, I’m no nutritionist, but I can tell you these garlic parmesan sweet potato wedges pack a pretty great nutritional punch compared to regular fries! Sweet potatoes bring all that wonderful vitamin A and fiber to the party, while the olive oil adds healthy fats. That said, keep in mind that nutritional values can vary based on your exact ingredients – like how much oil actually gets absorbed during baking or whether you use low-sodium parmesan.

The beauty of making these at home? You control exactly what goes in them! Want to lighten them up? You could reduce the oil slightly or use a cooking spray. Need more protein? Sprinkle some extra parmesan on top after baking. My philosophy? Enjoy them as part of a balanced diet – they’re way better for you than anything deep-fried, and that garlicky parmesan goodness makes healthy eating feel like a treat!

Frequently Asked Questions

I get questions about these garlic parmesan sweet potato wedges all the time – here are the ones that pop up most often!

Can I use regular potatoes instead?

Absolutely! Russet or Yukon Gold potatoes work great (though they’ll be more like traditional “steak fries”). The baking time might need adjusting since sweet potatoes cook faster – just keep an eye on them.

How do I prevent sogginess?

Two words: don’t overcrowd! And make sure your oven is fully preheated before baking. If your wedges are steaming instead of crisping, they’re probably too close together on the pan.

Can I prep these ahead?

You can cut the wedges up to a day in advance – just store them in cold water in the fridge (drain and pat dry before using). But for best results, season and bake right before serving.

Why aren’t my wedges crispy?

Usually it’s either not enough oil (they need that coating to crisp up) or the oven temp is too low. Try bumping it up to 450°F next time if your oven runs cool!

Share Your Experience!

Did these garlic parmesan sweet potato wedges become your new favorite too? I’d love to hear how yours turned out! Drop me a note below if you tried any fun variations or have tips to share. You can also find more great recipes on Pinterest!