Garlic Parmesan Sweet Potato Wedges are a perfect mix of crispy, tender, and full of flavor. The natural sweetness of the potatoes pairs so nicely with the bold garlic and sharp Parmesan cheese. These wedges have a little crunch on the outside while staying soft inside—making them such a satisfying side or snack.
I love making these wedges whenever I want something a bit different from regular fries. The garlic and Parmesan give a great boost of taste without needing any fancy ingredients, and the smell while they’re baking is just irresistible. I usually toss the wedges with a little olive oil and seasoning before baking, which makes them beautifully golden and full of flavor.
My favorite way to serve these is alongside a simple salad or with a dipping sauce like ranch or ketchup. They’re also fantastic piled high on a plate at casual gatherings—everyone seems to enjoy grabbing a wedge or two. If you’re looking for a tasty and easy way to enjoy sweet potatoes, these garlic Parmesan wedges are definitely one to try!
Key Ingredients & Substitutions
Sweet Potatoes: Choose firm, medium-to-large sweet potatoes with smooth skin. They hold up nicely for wedges and have a great natural sweetness. You can substitute with yams or regular potatoes if you want a different flavor or texture.
Garlic: Fresh minced garlic gives the best aroma and flavor. Garlic powder can work in a pinch but won’t be as vibrant. Roasted garlic is another tasty option if you prefer a milder, sweeter garlic taste.
Parmesan Cheese: Freshly grated Parmesan adds a nice salty, nutty touch and helps create a crisp coating. If you’re avoiding dairy, try nutritional yeast for a cheesy flavor need or omit it entirely.
Olive Oil: Olive oil helps the wedges crisp up and carry the flavors. You can swap in avocado or vegetable oil for a neutral taste, especially if you want a higher smoke point.
How Do You Make Crispy Sweet Potato Wedges That Stay Tender Inside?
Getting wedges crisp on the outside while tender inside takes a few key steps:
- Cut the wedges evenly, about 3-4 inches long, so they cook uniformly.
- Don’t overcrowd the baking tray—give them space to roast properly without steaming.
- Toss wedges well in olive oil and seasonings. Oil helps create a crispy crust.
- Bake at a high temperature (425°F/220°C) to promote browning and crispiness.
- Flip the wedges halfway through cooking for even crisping on all sides.
- Add Parmesan cheese immediately after baking, while wedges are hot, so it sticks and adds extra crunch.
Following these tips, you’ll get wedges that are crispy outside and soft inside—perfect for enjoying on their own or with your favorite dip!
Equipment You’ll Need
- Baking sheet – large enough to spread the wedges out without crowding for even crisping.
- Parchment paper – helps prevent sticking and makes cleanup easier.
- Mixing bowl – perfect for tossing the wedges evenly with oil and seasonings.
- Sharp knife – to cut the sweet potatoes into uniform wedges safely.
- Measuring spoons – to get the right amount of garlic, salt, and spices.
Flavor Variations & Add-Ins
- Add chili powder or cayenne pepper for a spicy kick that pairs well with the sweetness.
- Swap Parmesan with pecorino Romano for a sharper, saltier cheese flavor.
- Mix in fresh rosemary or thyme for an herbal twist that adds depth.
- Toss with smoked paprika and a dash of cumin for a smoky, earthy profile.
Garlic Parmesan Sweet Potato Wedges
Ingredients You’ll Need:
Main Ingredients:
- 3 large sweet potatoes, washed and cut into wedges
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika (optional, for extra flavor)
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Optional: ranch or garlic aioli for dipping
How Much Time Will You Need?
Preparing these wedges takes about 10 minutes to wash, cut, and season, plus 25-30 minutes baking time. Altogether, expect around 40 minutes from start to finish. It’s simple, hands-off, and so worth it!
Step-by-Step Instructions:
1. Prepare Sweet Potato Wedges:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it. Cut the sweet potatoes into even wedges about 3-4 inches long to cook nicely and evenly.
2. Season the Wedges:
In a large bowl, toss the wedges with olive oil, minced garlic, salt, pepper, and smoked paprika if using. Make sure all wedges are coated well with the seasoning mixture.
3. Bake Until Crispy and Tender:
Arrange the wedges on the baking sheet in a single layer, avoiding overcrowding to help them crisp. Bake for 25-30 minutes, flipping the wedges once halfway through baking, until they are tender inside and browned on the edges.
4. Add Parmesan and Parsley:
Once baked, remove the wedges from the oven and immediately sprinkle the grated Parmesan cheese and chopped parsley on top. Gently toss the wedges so the cheese sticks nicely and spreads evenly.
5. Serve and Enjoy:
Serve warm, garnished with extra parsley. These sweet potato wedges taste fantastic on their own or with dipping sauces like ranch or garlic aioli. Perfect for snacks, sides, or sharing!
Can I Use Frozen Sweet Potato Wedges?
Yes, you can! Just thaw them completely and pat dry before seasoning and baking to avoid excess moisture, which can prevent crispiness.
How Can I Make These Wedges Crispy Without an Oven?
Try air frying at 400°F (200°C) for about 15-20 minutes, shaking halfway through. Just like baking, avoid overcrowding to get that crispy texture.
Can I Substitute Parmesan Cheese?
Absolutely! Pecorino Romano or nutritional yeast work well as alternatives. Nutritional yeast is a great dairy-free option that still adds a cheesy flavor.
What’s the Best Way to Store Leftover Wedges?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 5-10 minutes to restore crispiness.
