Garlic Parmesan Sweet Potato Wedges on a plate with herbs

Garlic Parmesan Sweet Potato Wedges

ByOlivia Carter
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Why Make This Recipe

Garlic Parmesan Sweet Potato Wedges are a delicious treat that everyone will love. The natural sweetness of the potatoes pairs perfectly with the savory garlic and rich Parmesan cheese. This recipe is easy to make, perfect for a side dish, or as a snack. They’re a healthier option compared to regular fries, and they offer a delightful crunch while being filled with flavor.

How to Make Garlic Parmesan Sweet Potato Wedges

Ingredients:

  • 2 large sweet potatoes
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Directions:

  1. Preheat the oven to 425°F (220°C).
  2. Peel the sweet potatoes and cut them into wedges.
  3. In a large bowl, toss the wedges with olive oil, minced garlic, paprika, salt, and pepper.
  4. Spread the wedges in a single layer on a baking sheet lined with parchment paper.
  5. Bake for 25-30 minutes or until they are crispy and golden brown, flipping halfway through.
  6. Remove from the oven and sprinkle with Parmesan cheese.
  7. Return to the oven for an additional 5 minutes until the cheese is melted.
  8. Garnish with fresh parsley before serving.

How to Serve Garlic Parmesan Sweet Potato Wedges

These delicious wedges can be served as a side dish with grilled meats, burgers, or sandwiches. They also make a great snack on their own or can be paired with your favorite dipping sauce, like ranch or ketchup. Enjoy them hot for the best taste!

How to Store Garlic Parmesan Sweet Potato Wedges

If you have leftovers, let them cool, then store them in an airtight container in the fridge. They can last for about 3-4 days. Reheat them in the oven or air fryer to help regain that crispy texture.

Tips to Make Garlic Parmesan Sweet Potato Wedges

  • For extra crispiness, soak the sweet potato wedges in water for about 30 minutes before baking. This can help remove some of the starch.
  • Make sure not to overcrowd the baking sheet, as this can lead to sogginess. Spread them out in a single layer.
  • Feel free to adjust the amount of garlic and cheese based on your taste preferences.

Variation

You can add different spices like chili powder or Italian herbs to change the flavor. Alternatively, try using other types of cheese, such as cheddar or feta, for a different twist.

FAQs

Can I use other types of potatoes?

Yes, you can use regular potatoes or other sweet varieties. However, cooking times might vary.

Can I make these wedges in an air fryer?

Absolutely! Air fry them at 400°F for around 15-20 minutes, flipping halfway through, for a quicker and healthier option.

Are these wedges gluten-free?

Yes, this recipe is naturally gluten-free, making it a great choice for those with gluten sensitivities.

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Garlic Parmesan Sweet Potato Wedges

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

Delicious and crunchy Garlic Parmesan Sweet Potato Wedges, perfect as a side dish or snack, combining the natural sweetness of sweet potatoes with savory garlic and rich Parmesan.

Ingredients

  • 2 large sweet potatoes
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Peel the sweet potatoes and cut them into wedges.
  3. In a large bowl, toss the wedges with olive oil, minced garlic, paprika, salt, and pepper.
  4. Spread the wedges in a single layer on a baking sheet lined with parchment paper.
  5. Bake for 25-30 minutes or until they are crispy and golden brown, flipping halfway through.
  6. Remove from the oven and sprinkle with Parmesan cheese.
  7. Return to the oven for an additional 5 minutes until the cheese is melted.
  8. Garnish with fresh parsley before serving.

Notes

For extra crispiness, soak the sweet potato wedges in water for about 30 minutes before baking. Do not overcrowd the baking sheet to avoid sogginess.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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