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

If you are looking for a vibrant side dish that packs a wallop of flavor and showcases the natural sweetness of sweet potatoes, this Roasted Sweet Potato Wedges with Garlic, Paprika, and Rosemary Recipe is an absolute must-try. Each wedge is perfectly golden, tender on the inside, with just the right amount of crispy edges. The garlic adds a savory kick, paprika brings a gentle smoky warmth, and rosemary infuses a delightful herbal fragrance that will have you reaching for seconds — or maybe thirds! This recipe turns simple ingredients into a crowd-pleaser that feels both comforting and a little special.

Ingredients You’ll Need

These ingredients are straightforward but play a crucial role in building the layers of flavor and texture you’ll love in this dish. Every component works together to balance sweetness, aroma, and crispiness.

• Olive oil spray: Keeps the wedges from sticking and helps them crisp up evenly without excess grease.
• 4 medium sweet potatoes (7 ounces each, peeled): The star of the show, offering natural sweetness and a creamy interior once roasted.
• 4 teaspoons olive oil: Adds richness and aids in roasting for that golden crust.
• 1 teaspoon garlic powder: Infuses the potatoes with deep, savory notes that complement their natural sweetness.
• 3/4 teaspoon sweet paprika: Provides a mild smoky undertone and a vibrant reddish color that makes the wedges irresistible.
• 3/4 teaspoon dried rosemary (or Italian seasoning): Introduces an earthy herbal aroma that elevates the entire flavor profile.
• 1/2 teaspoon kosher salt (and black pepper, to taste): Essential for seasoning the potatoes perfectly, balancing and enhancing all the other flavors.

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

Step 1: Prep Your Oven and Pan

Begin by heating your oven to 425°F. Lightly spray a large sheet pan with olive oil spray to ensure those sweet potato wedges roast evenly without sticking. This prep step makes the final texture crisp and prevents unnecessary cleanup later.

Step 2: Cut the Sweet Potatoes

Peel four medium sweet potatoes, then cut them into 3/4-inch thick wedges. Uniform size is key here — it ensures everything cooks evenly and you get a perfect balance of tender inside and crisp edges on every piece.

Step 3: Season the Wedges

In a large bowl, toss the sweet potato wedges with olive oil. Sprinkle with garlic powder, sweet paprika, dried rosemary (or Italian seasoning if you prefer a mix), kosher salt, and freshly ground black pepper to taste. Make sure each wedge is well-coated; the oil helps the spices stick and promotes caramelization during roasting.

Step 4: Roast Until Golden and Tender

Spread the seasoned wedges in a single layer on your prepared sheet pan. Place in the oven and roast for 30 to 35 minutes, turning or tossing the wedges every 10 to 15 minutes. This ensures even browning and helps you achieve that gorgeous golden color with crispy edges and soft insides. Keep a close eye around 25 minutes to avoid burning — sweet potatoes can go from perfectly roasted to charred surprisingly fast!

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

Garnishes

To elevate this dish even further, try sprinkling freshly chopped parsley or chives on top just before serving. A light dusting of grated Parmesan cheese adds a salty, savory layer that complements the sweetness beautifully. For a fresh pop, crumble some feta cheese or drizzle a bit of tangy yogurt or sour cream alongside.

Side Dishes

These wedges make an excellent companion to just about anything. They pair wonderfully with grilled chicken, seared steak, or oven-baked fish. Looking for a vegetarian meal? Serve them alongside a big, green salad or grain bowl for a hearty, balanced plate that’s bursting with texture and flavor.

Creative Ways to Present

If you want to impress guests, serve your roasted sweet potato wedges stacked in a small tower on a platter, garnished with sprigs of fresh rosemary. Alternatively, line them up on a long wooden board with a trio of dipping sauces — think chipotle mayo, garlic aioli, and classic ketchup — for a rustic and fun sharing platter.

Make Ahead and Storage

Storing Leftovers

Place any leftover wedges in an airtight container and keep them in the refrigerator for up to 3 days. They maintain their flavor well, making for excellent next-day snacks or quick additions to your meals.

Freezing

If you want to make these ahead in larger batches, you can freeze the roasted sweet potato wedges. Lay them out on a baking sheet to freeze individually before transferring to a freezer bag. They’ll keep well for up to 2 months and can be reheated straight from the freezer.

Reheating

To reheat, spread the wedges in a single layer on a baking sheet and bake in a preheated 400°F oven for about 10-15 minutes until warmed through and crisp again. Avoid the microwave if you want to keep them crispy — nothing beats that freshly roasted texture!

FAQs

Can I use fresh garlic instead of garlic powder?

Absolutely! Mince two to three cloves of fresh garlic and toss them with the wedges before roasting. Just be mindful that fresh garlic can brown quickly, so tossing the wedges regularly will help prevent burning.

What if I don’t have dried rosemary?

You can use Italian seasoning or even fresh herbs like thyme or sage as an alternative. Each will bring a slightly different nuance but will still complement the sweet potatoes beautifully.

Are these sweet potato wedges suitable for meal prep?

Definitely. They’re a fantastic meal prep item because they reheat well and can be paired with many dishes throughout the week for quick, nutritious meals.

How do I ensure the wedges are crispy and not soggy?

Be sure to spread the wedges out evenly on the pan with space between each piece so they roast rather than steam. Tossing them during roasting also helps them brown evenly for that perfect crisp outside.

Can I make this recipe in an air fryer?

Yes! Air frying at 400°F for about 20 minutes, shaking halfway through, gives you crispy wedges in less time. Just keep an eye on them to prevent overcooking.

Final Thoughts

This Roasted Sweet Potato Wedges with Garlic, Paprika, and Rosemary Recipe really has it all — simplicity, irresistible flavor, and versatility. Once you try it, this dish will quickly become your go-to side for everything from weeknight dinners to festive gatherings. I can’t wait for you to taste these wedges and feel the cozy warmth of the combined spices with each bite. Give it a whirl and watch it become a family favorite!

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

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This Roasted Sweet Potato recipe features tender, golden cubes seasoned with garlic powder, paprika, and rosemary, baked to perfection for a flavorful and healthy side dish.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Sweet Potatoes

• 4 medium sweet potatoes (7 ounces each, peeled)

Seasonings and Oil

• 4 teaspoons olive oil
• 1 teaspoon garlic powder
• 3/4 teaspoon sweet paprika
• 3/4 teaspoon dried rosemary or Italian seasoning
• 1/2 teaspoon kosher salt
• Black pepper, to taste
• Olive oil spray, for sheet pan

Instructions

1. Prepare Oven and Pan: Heat the oven to 425°F. Lightly spray a sheet pan with olive oil to prevent sticking.
2. Cut Sweet Potatoes: Peel and cut the sweet potatoes into 3/4-inch cubes for even cooking.
3. Season Sweet Potatoes: In a large bowl, toss the sweet potato cubes with olive oil, garlic powder, paprika, dried rosemary (or Italian seasoning), kosher salt, and black pepper to coat evenly.
4. Arrange and Roast: Spread the seasoned sweet potatoes in an even layer on the prepared sheet pan. Bake for 30 to 35 minutes, tossing every 10 to 15 minutes to ensure even browning and tenderness. Watch closely after 25 minutes to prevent burning. The sweet potatoes are done when golden brown and tender on the edges.

Notes

• Cut the sweet potatoes into uniform pieces to ensure even cooking.
• You can substitute dried rosemary with Italian seasoning for a more herbaceous flavor.
• Keep an eye on the sweet potatoes towards the end of roasting to avoid burning.
• For crispier results, avoid overcrowding the pan to allow air circulation.
• Leftover roasted sweet potatoes can be stored in an airtight container in the refrigerator for up to 3 days.