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- 4 medium sweet potatoes - 3 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1/4 teaspoon cayenne pepper - Salt and pepper to taste - Fresh parsley for garnish To make roasted sweet potato wedges, you need a few key ingredients. First, sweet potatoes are the star of the dish. They are sweet, soft, and full of vitamins. Olive oil adds a nice richness and helps the spices stick. Smoked paprika gives a nice smoky taste. Ground cumin adds warmth and depth. Garlic and onion powders bring a savory punch. If you like spice, cayenne pepper is perfect. Finally, salt and pepper boost all the flavors. Garnish with fresh parsley to add color and freshness. - Parmesan cheese - Chili powder - Fresh herbs If you want to mix things up, try adding some optional ingredients. Parmesan cheese adds a cheesy flavor that pairs well with sweet potatoes. Chili powder brings a different kind of heat and flavor. You can also use fresh herbs like rosemary or thyme for a fragrant twist. - Baking sheet - Parchment paper - Mixing bowl - Knife and cutting board You need some basic kitchen tools to make this recipe. A baking sheet is essential for roasting. Parchment paper helps prevent sticking and makes cleanup easy. A mixing bowl is where you’ll toss the sweet potatoes with oil and spices. Finally, a knife and cutting board will help you cut the sweet potatoes into wedges. Remember, having the right tools makes cooking easier and more fun. Get your ingredients and equipment ready, and let’s get cooking! - Preheat the oven to 425°F (220°C). - Cut 4 medium sweet potatoes into wedges. Aim for uniform sizes for even cooking. - In a large mixing bowl, toss the sweet potato wedges with 3 tablespoons of olive oil. Make sure each wedge is coated well. - In a small bowl, combine the spices: 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon cayenne pepper. Add salt and pepper to taste. Mix well to create a spice blend. - Spread the wedges in a single layer on a baking sheet lined with parchment paper. Avoid overcrowding for crispy results. - Roast the sweet potatoes for 25-30 minutes. Flip the wedges halfway through to ensure even browning. They should be golden brown and crispy on the edges when done. To get crispy sweet potato wedges, make sure to coat them evenly with oil and spices. This helps them roast well and prevents sogginess. I recommend using three tablespoons of olive oil. It creates a nice, crispy texture. Also, roasting at a high heat of 425°F (220°C) helps them cook quickly and brown nicely. Flip the wedges halfway through roasting, around 15 minutes in. This timing ensures they cook evenly on both sides. To check if they are done, look for a golden-brown color and a crisp edge. You can poke one with a fork; it should feel tender inside. Adding extra spices or herbs can take your wedges to the next level. Try some chili powder or fresh herbs like rosemary. For more flavor, marinate the sweet potatoes in olive oil and spices for about 30 minutes before cooking. This step allows the flavors to soak in, making them even tastier. {{image_2}} You can make roasted sweet potato wedges in an air fryer. This method cuts down on oil and cooks faster. Set your air fryer to 400°F (200°C). Cook the wedges for about 15-20 minutes, shaking the basket halfway through. You’ll get crispy edges with less oil. If you want to bake with less oil, simply use a light spray instead of full tablespoons. This adds flavor but keeps the calories lower. For a sweet and spicy version, mix in brown sugar with the spices. This adds a nice caramel flavor. You can also increase the cayenne if you love heat. A Mediterranean herb blend works great too. Use dried oregano, thyme, or rosemary. This will give your wedges a fresh taste that pairs with many dishes. Pair your sweet potato wedges with dipping sauces like ranch or spicy aioli. These sauces add a tasty kick. You can also serve the wedges alongside proteins like grilled chicken or fish. They work well with salads too, adding a nice color and flavor contrast. Enjoy your meal! To store your roasted sweet potato wedges, let them cool completely. Cooling helps prevent sogginess. Once cooled, place the wedges in an airtight container. This will keep them fresh. Use glass or plastic containers with tight lids for the best results. You can reheat these wedges in the oven or the microwave. The oven works best for keeping them crispy. Preheat the oven to 400°F (200°C). Spread the wedges on a baking sheet and heat for about 10-15 minutes. The microwave is faster but may make them soft. If you use the microwave, heat in short bursts to avoid overcooking. If you want to freeze your roasted sweet potato wedges, let them cool first. Spread the cooled wedges on a baking sheet in a single layer. Freeze them for about one hour. After freezing, transfer them to a freezer-safe bag or container. This will help keep them fresh. To thaw, place them in the fridge overnight for the best taste. You can also reheat them from frozen in the oven. Roast sweet potato wedges for 25-30 minutes at 425°F (220°C). Flip them halfway for even cooking. You want them golden brown and crispy on the edges. Check them around the 25-minute mark. If they need more time, give them an extra 5 minutes. Yes, you can! Roast the sweet potato wedges in advance. Let them cool, then store them in an airtight container. Keep them in the fridge for up to three days. When ready to eat, reheat them in the oven for best results. This keeps them crispy. These wedges pair great with many dishes. Try serving them with grilled chicken or fish. They also go well with salads or dips. Hummus is a tasty option. You can even serve them as a side with tacos or burgers. To spice things up, add more cayenne pepper to the spice mix. You can also try chili powder or hot sauce. If you want a different flavor, add some red pepper flakes. Just remember to start small; you can always add more! Roasting sweet potato wedges is simple and rewarding. You need just a few key ingredients, like sweet potatoes and olive oil, along with spices for flavor. Remember to keep your wedges crispy by using high heat and flipping them at the right time. In the end, enjoy experimenting with different flavors and serving ideas. With this guide, you can make delicious roasted sweet potato wedges easily. Trust me, once you try them, they will be a favorite!

Roasted Sweet Potato Wedges

Discover how to make Crispy Spiced Roasted Sweet Potato Wedges that are a perfect healthy snack or side dish! With just a handful of ingredients and simple steps, you can whip up deliciously crispy wedges seasoned to perfection. Perfect for any meal, these sweet potatoes are sure to impress. Click through to explore this easy recipe and get ready to enjoy a tasty twist on a classic favorite!
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Ingredients
  

4 medium sweet potatoes, cut into wedges

3 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper (adjust for spice preference)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, toss the sweet potato wedges with olive oil until evenly coated.

      In a small bowl, combine the smoked paprika, ground cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix well.

        Sprinkle the spice mixture over the sweet potatoes and toss again until all wedges are evenly coated.

          Spread the wedges out in a single layer on a baking sheet lined with parchment paper, ensuring they are not overcrowded.

            Roast the sweet potatoes in the preheated oven for 25-30 minutes, flipping them halfway through, until they are golden brown and crispy on the edges.

              Once roasted, remove from the oven and let them cool for a few minutes.

                Garnish with chopped fresh parsley before serving.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4