Roasted Sweet Potato Wedges with Garlic, Paprika, and Rosemary Recipe
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.
- 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
- Prepare Oven and Pan: Heat the oven to 425°F. Lightly spray a sheet pan with olive oil to prevent sticking.
- Cut Sweet Potatoes: Peel and cut the sweet potatoes into 3/4-inch cubes for even cooking.
- 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.
- 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.
