Baked Sweet Potato Wedges with Smoked Paprika
15min
30min
3
215
Chef's Note
For extra crispy wedges, soak the cut sweet potatoes in cold water for 30 minutes before patting them dry and seasoning. This removes excess starch and helps them crisp up beautifully. The maple syrup adds a subtle sweetness that balances the smoky paprika perfectly.
Tags
Ingredients
2 large sweet potatoes
3 tablespoons olive oil
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon maple syrup
2 tablespoons fresh parsley
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- 2
Wash and scrub 2 large sweet potatoes thoroughly, then pat them dry with paper towels.
- 3
Cut the sweet potatoes in half lengthwise, then cut each half into 4-5 wedges, ensuring they're roughly the same size for even cooking.
- 4
In a large bowl, whisk together 3 tablespoons of olive oil, 2 teaspoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of dried thyme, 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, and 1 tablespoon of maple syrup until well combined.
- 5
Add the sweet potato wedges to the bowl and toss until they're evenly coated with the spice mixture.
- 6
Arrange the wedges on the prepared baking sheet in a single layer, ensuring they don't overlap.
- 7
Bake for 15 minutes, then flip each wedge and bake for an additional 15 minutes, or until the edges are crispy and the centers are tender.
- 8
Remove from the oven and let cool for 5 minutes.
- 9
Sprinkle with 2 tablespoons of freshly chopped parsley before serving.
Nutrition Information (per serving)
215
3g
32g
9g
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