Savory Garlic and Parmesan Sweet Potato Wedges Recipe
Savory Garlic and Parmesan Sweet Potato Wedges are the kind of side dish that quietly steals the show at any table. Each wedge is perfectly crisp on the outside, tender on the inside, and packed with flavor from roasted garlic, nutty Parmesan, and the earthiness of sweet potatoes. The subtle touch of smoked paprika and a sprinkle of fresh herbs make them irresistibly good—ideal for weeknights but impressive enough for entertaining. Whatever the occasion, these wedges will wow you with their magical combination of flavors, texture, and downright craveable aroma.
Ingredients You’ll Need
You only need a handful of pantry staples to create something truly special! Every ingredient in these Savory Garlic and Parmesan Sweet Potato Wedges plays a unique role, balancing sweetness, savor, and a satisfying crunch.
- Sweet potatoes: Washed and cut into thick wedges, they bring natural sweetness and caramelization.
- Olive oil: Helps the wedges roast beautifully, giving a golden, crisp edge.
- Garlic (minced): Fresh garlic infuses every bite with aromatic depth and a punch of savoriness.
- Salt: Enhances all the other flavors and balances out the sweetness.
- Black pepper: Gives the wedges a little warmth and subtle bite without overpowering.
- Smoked paprika: Adds a gentle, smoky undertone that pairs beautifully with sweet potatoes.
- Dried thyme: A dash of this herb brings an earthy complexity to the flavor profile.
- Grated Parmesan cheese: Melts into a salty, umami-rich crust in the oven’s heat.
- Chopped fresh parsley: Sprinkled on at the end for a fresh, vibrant pop of color and flavor.
How to Make Savory Garlic and Parmesan Sweet Potato Wedges
Step 1: Prep the Sweet Potatoes
Start by giving your sweet potatoes a good scrub, then slice them into chunky wedges—think thick enough to hold their shape but not so big that they won’t crisp up. If you have a few extra minutes, soak the wedges in cold water for 30 minutes; this step makes them even crispier by removing excess starch. Be sure to dry the wedges thoroughly before moving on.
Step 2: Toss with Seasonings
Grab a big mixing bowl and toss your sweet potato wedges with olive oil, minced garlic, salt, black pepper, smoked paprika, and dried thyme. Use your hands or a large spoon to make sure every wedge gets coated in that vibrant, savory mixture. This is where all the flavor magic begins!
Step 3: Arrange and Bake
Preheat your oven to 425°F and line a baking sheet with parchment paper—this keeps the wedges from sticking and aids in cleaning up. Spread the seasoned sweet potatoes in a single layer, skin-side down. Bake for 30 to 35 minutes, flipping them halfway through, until they turn golden-brown and are crisp at the edges yet tender in the center.
Step 4: Add the Parmesan
With about 5 minutes of baking time left, pull the pan from the oven and sprinkle the grated Parmesan generously over the tops of the wedges. Slide them back in so the cheese melts into each wedge, forming a crave-worthy golden crust.
Step 5: Garnish and Serve
Pull the Savory Garlic and Parmesan Sweet Potato Wedges from the oven and let them cool for a couple of minutes. Just before serving, shower them with chopped fresh parsley for color and a fresh, herbal lift. Serve them up warm and enjoy watching them disappear!
How to Serve Savory Garlic and Parmesan Sweet Potato Wedges
Garnishes
A final sprinkle of chopped parsley isn’t just for looks—it adds an herbaceous note that brightens up the whole dish. For an extra flourish, you can also shave a little more Parmesan over the top or add a few cracks of black pepper just before serving.
Side Dishes
These wedges are the ultimate all-occasion side, pairing beautifully with grilled chicken, burgers, baked fish, or even a hearty grain bowl. They’re also the star at any brunch, easily crowding classic hash browns off the plate!
Creative Ways to Present
Take your presentation up a notch by serving the Savory Garlic and Parmesan Sweet Potato Wedges in a rustic basket lined with parchment paper, or set them out on a wooden board for sharing. For dipping, try a tangy Greek yogurt sauce, a classic aioli, or a spicy ketchup for some added fun.
Make Ahead and Storage
Storing Leftovers
Store any leftover wedges in an airtight container in the refrigerator, where they’ll keep for up to 3 days. The flavors will still be delicious, and the Parmesan coating remains surprisingly tasty even after re-chilling.
Freezing
If you want to stash some away, arrange the cooled Savory Garlic and Parmesan Sweet Potato Wedges in a single layer and freeze until solid, then transfer to a freezer bag. This way, you can reheat just what you need at a later time without them sticking together.
Reheating
For the crispiest results, reheat the wedges in a hot oven (about 400°F) for 10 to 12 minutes, flipping halfway through to warm them evenly. The air fryer also works wonders for bringing back their freshly baked texture!
FAQs
Can I make Savory Garlic and Parmesan Sweet Potato Wedges vegan?
Absolutely! Just swap out the Parmesan cheese for your favorite vegan alternative, or use nutritional yeast for a similar cheesy-savory vibe.
What’s the best way to cut sweet potato wedges evenly?
Start by slicing off the ends and cutting the sweet potato in half lengthwise, then place each half flat-side down and slice into even wedges, aiming for similar thickness so they cook at the same rate.
Can I use different spices for this recipe?
Definitely! While the smoked paprika and thyme combo is delicious, feel free to play with your favorites—rosemary, chili powder, or cumin all work wonderfully to change up the flavor profile.
Why do you soak the sweet potatoes before baking?
Soaking draws out excess starch, which helps the wedges bake up crispier on the outside. If you’re short on time, you can skip this step, but it’s a fun trick to try when you want maximum crunch.
Can I make Savory Garlic and Parmesan Sweet Potato Wedges ahead of time?
Yes! You can prep and season the wedges in advance, then keep them covered in the fridge for up to a day before baking. Just bring them to room temperature while you preheat the oven and bake as directed.
Final Thoughts
I can’t recommend these Savory Garlic and Parmesan Sweet Potato Wedges enough—they’re easy, irresistibly tasty, and have a way of making any meal feel just a bit more special. I hope you’ll give them a try and make them a new favorite in your kitchen, too!
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Savory Garlic and Parmesan Sweet Potato Wedges Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
These Savory Garlic and Parmesan Sweet Potato Wedges are a delightful twist on classic sweet potato recipes. The combination of garlic, Parmesan cheese, and a blend of savory spices creates a flavorful side dish that is perfect for any meal.
Ingredients
Sweet Potato Wedges:
- 2 large sweet potatoes (washed and cut into wedges)
- 2 tablespoons olive oil
Seasoning:
- 3 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
Finish:
- 1/3 cup grated Parmesan cheese
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss ingredients: In a large bowl, toss the sweet potato wedges with olive oil, garlic, salt, pepper, smoked paprika, and thyme until evenly coated.
- Bake: Arrange the wedges on the baking sheet, bake for 30–35 minutes, flipping halfway through.
- Add cheese: In the last 5 minutes, sprinkle Parmesan over the wedges and return to the oven.
- Garnish and serve: Once done, remove from the oven, garnish with parsley, and serve warm.
Notes
- For extra crispiness, soak the sweet potato wedges in cold water for 30 minutes before baking and pat them dry thoroughly.
- You can also add a pinch of cayenne for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
