Roasted Sweet Potato Wedges with Garlic, Paprika, and Rosemary Recipe

If you’re anything like me, you’re always on the lookout for a side dish that’s both comforting and packed with flavor but still simple enough for busy weeknights. That’s why I’m excited to share this Roasted Sweet Potato Wedges with Garlic, Paprika, and Rosemary Recipe — it’s hands down one of my favorite ways to elevate sweet potatoes into a crowd-pleasing snack or side. Crispy edges, fragrant herbs, and a lovely smoky kick from paprika make these wedges irresistible. Trust me, once you try this recipe, you’ll find yourself making it over and over!

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Ingredients You’ll Need

Every ingredient in this Roasted Sweet Potato Wedges with Garlic, Paprika, and Rosemary Recipe plays a special role, from the sweet earthiness of the potatoes to the fragrant rosemary that makes the kitchen smell amazing. Opt for fresh herbs if you have them, but dried work just as well.

• Sweet potatoes: Medium-sized are best for even roasting, and peeling makes sure the seasoning sticks fully.
• Olive oil: It helps crisp the wedges while providing a subtle fruity note.
• Garlic powder: Adds deep, savory flavor that pairs beautifully with sweet potatoes.
• Sweet paprika: Gives a gentle smoky warmth without overpowering.
• Dried rosemary (or Italian seasoning): The herbaceous note adds earthiness and complexity.
• Kosher salt and black pepper: Essential for seasoning and bringing all the flavors together.
• Olive oil spray: For lightly coating your baking sheet, ensuring wedges don’t stick.

Variations

I love that this Roasted Sweet Potato Wedges with Garlic, Paprika, and Rosemary Recipe is a great base for experimenting. Depending on what you’re craving or have in your pantry, it’s so easy to mix things up.

• Spicy twist: Add a pinch of ground cayenne pepper or chipotle powder for a smoky heat; my family actually asks for this version on game nights.
• Sweet and cozy: Sprinkle cinnamon or pumpkin pie spice instead of paprika for a dessert-inspired wedge that’s delicious with a little honey drizzle.
• Herbal swap: Try thyme, oregano, or fresh chopped parsley instead of rosemary – I find fresh herbs add a nice brightness if you have them on hand.
• Veggie alternatives: Use butternut squash or even yams for a different texture and subtly sweeter flavor; I like using butternut squash for a fall-themed dinner.

How to Make Roasted Sweet Potato Wedges with Garlic, Paprika, and Rosemary Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 425°F. A hot oven is key to getting those crispy edges. While the oven warms, lightly spray a rimmed baking sheet with olive oil spray so your sweet potato wedges won’t stick—trust me, this saves cleanup time later!

Step 2: Cut and Season the Sweet Potatoes

Peel your sweet potatoes (unless you like the skin for extra texture), then slice them into roughly 3/4-inch wedges. I like them thick enough to stay tender inside without drying out. Toss the wedges in a large bowl with olive oil, garlic powder, paprika, dried rosemary, kosher salt, and freshly ground black pepper. Make sure each piece is well-coated—this is where most of the flavor comes from!

Step 3: Roast and Toss

Spread the wedges evenly on your prepared baking sheet in a single layer—crowding them will cause steaming, and we want crispiness! Pop them in the oven and roast for 30 to 35 minutes total, tossing every 10 to 15 minutes to brown all sides evenly. Around the 25-minute mark, start checking to avoid burning. You’ll know they’re done when the wedges are tender inside and beautifully golden with slightly crisp, caramelized edges.

How to Serve Roasted Sweet Potato Wedges with Garlic, Paprika, and Rosemary Recipe

Garnishes

I usually sprinkle a little freshly chopped parsley or a pinch of flaky sea salt right before serving to brighten things up. Sometimes I add a drizzle of good-quality olive oil or a squeeze of fresh lemon juice for a lovely contrast. If you’re feeling adventurous, sprinkle some grated parmesan or a dollop of Greek yogurt for creamy balance.

Side Dishes

This recipe pairs beautifully with grilled chicken, seared fish, or even a big green salad for a light dinner. I also serve these wedges alongside burgers or sandwiches when I want a cozy, comforting meal without the usual fries. The smoky, herbal flavor adds a nice twist!

Creative Ways to Present

For a fun twist at parties, I’ve served these wedges arranged on a rustic platter sprinkled with fresh herbs and small bowls of dipping sauces like chipotle mayo, garlic aioli, and even a sweet chili glaze—it’s always a hit. I also love wrapping the wedges with a strip of crispy bacon for a decadent appetizer.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cool the wedges completely before storing them in an airtight container in the fridge. They usually stay perfect for up to 3 days. I always find reheating in the oven or toaster oven brings back their crispy charm better than the microwave.

Freezing

While I don’t freeze these wedges often (because they disappear quickly!), you can freeze them in a single layer on a baking sheet first, then transfer to a freezer bag. They’re best reheated directly from frozen in the oven to keep the texture intact.

Reheating

To reheat, spread the wedges on a baking sheet and pop them in a 400°F oven for about 10 minutes until warmed through and crispy again. Avoid microwaving if you want to keep their crisp edges and avoid sogginess.

FAQs

Final Thoughts

I absolutely love how this Roasted Sweet Potato Wedges with Garlic, Paprika, and Rosemary Recipe turns out every single time. It’s comforting, flavorful, and so easy to make that it quickly became a staple in my kitchen. Whether you’re serving it to guests or craving a cozy night in, this recipe delivers consistent results you can feel good about. Give it a try—you might be surprised how a few simple ingredients can create such a delicious experience!

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