Hey y'all! If you're craving a side that's crispy on the edges, fluffy in the center, and absolutely loaded with savory, garlicky goodness, these Garlic Parmesan Sweet Potato Wedges are your new go-to. They're easy enough for a weeknight, crowd-pleasing for game day, and classy enough for a dinner party. Let's get cooking!
Garlic Parmesan Sweet Potato Wedges: Why You'll Love This
- Big flavor: buttery sweet potatoes, bold garlic, and nutty Parmesan in every bite.
- Ultra-crispy edges thanks to a hot oven, cornstarch, and smart spacing.
- Simple pantry ingredients and just 10 minutes of prep.
- Versatile side or snack that pairs with almost anything.
- Bakes in under 35 minutes with easy cleanup.
Quick Look: Parmesan-Garlic Sweet Potato Wedges Time & Yield
Prep Time: 10 minutes
Cook Time: 28–32 minutes (flip at 15 minutes)
Total Time: 40–45 minutes
Yield: Serves 4 as a side (about 20–24 wedges)
Ingredients for Garlic Parmesan Sweet Potato Wedges
- 2 lb sweet potatoes (about 2 large), scrubbed and unpeeled
- 1 tablespoon cornstarch (8 g)
- 2 tablespoon extra-virgin olive oil (30 ml)
- 3 cloves garlic, finely minced (or 1 teaspoon garlic powder)
- 1 teaspoon kosher salt (or ¾ teaspoon fine sea salt)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika (or sweet paprika)
- ¼ teaspoon red pepper flakes (optional, for heat)
- ⅓ cup finely grated Parmesan, divided (25 g; use 2 tablespoon in the bake, 3 tablespoon to finish)
- 2 tablespoon fresh parsley, finely chopped
- 1 teaspoon lemon zest (optional, for brightness)
How to Make Garlic Parmesan Sweet Potato Wedges
Step 1: Prep the wedges for garlicky Parmesan sweet potato goodness
- Preheat oven to 425°F (220°C). Place a large rimmed baking sheet on the middle rack to heat while the oven preheats.
- Cut each sweet potato lengthwise into 10–12 even wedges: halve, then quarter, then slice each quarter into 2–3 wedges depending on thickness. Aim for ½–¾ inch thickness.
Step 2: Season and starch-coat the Parmesan-garlic wedges
- In a large bowl, toss wedges with cornstarch until lightly dusted and no dry patches remain.
- Drizzle in olive oil and toss again to coat.
- Add minced garlic (or garlic powder), salt, pepper, paprika, red pepper flakes (if using), and 2 tablespoon of the grated Parmesan. Toss to evenly distribute.
Step 3: Roast sweet potato wedges to crispy perfection
- Carefully remove the hot baking sheet and line it with parchment or lightly oil it.
- Arrange wedges cut-side down in a single layer with space between pieces. Do not crowd.
- Bake for 15 minutes, flip each wedge, then continue baking 13–17 minutes more, until deep golden-brown with crisp, caramelized edges and tender centers (28–32 minutes total).
Step 4: Finish the Garlic Parmesan Sweet Potato Wedges and serve
- Sprinkle the remaining 3 tablespoon Parmesan over the wedges during the last 3–5 minutes of baking, or toss with Parmesan immediately after removing from the oven for a looser coating.
- Shower with parsley and lemon zest, taste, and adjust salt if needed. Serve hot.
Notes for Perfect Parmesan Garlic Wedges
- Size matters: cut wedges evenly so they roast at the same rate and crisp up uniformly.
- Use high heat and space: a preheated sheet and room between wedges promote browning and crisping. For more on why hot, dry heat works, see this roasting guide from Serious Eats: How to Roast Vegetables.
- Parmesan timing: adding some cheese early seasons the wedges, but save a portion for the end to avoid burning and keep the flavor fresh.
Variations: Sweet Potato Wedges, Garlic & Parm Twists
- Lemon-Herb: swap paprika for 1 teaspoon Italian seasoning and finish with extra lemon zest and chopped basil.
- Chipotle-Parmesan: replace paprika with ½ teaspoon chipotle powder and add a squeeze of lime when serving.
- Rosemary-Garlic: add 1 teaspoon finely chopped fresh rosemary with the garlic and finish with flaky sea salt.
Equipment for Garlic Parmesan Sweet Potato Wedges
- Large rimmed baking sheet (or two, if doubling)
- Parchment paper or light cooking oil
- Large mixing bowl and tongs
- Chef’s knife and cutting board
- Microplane or fine grater for Parmesan and zest
Storage & Reheating
- Refrigerate: Cool completely, then store in an airtight container up to 4 days.
- Freeze: Arrange on a sheet to freeze solid, then bag for up to 2 months. Reheat from frozen.
- Reheat: Oven at 425°F (220°C) for 8–10 minutes, or air fryer at 375°F (190°C) for 5–7 minutes until hot and crisp.
- Food safety: For general storage timelines, see the FoodSafety.gov chart: Food Storage Charts.
Serving Ideas & Pairings for Garlic Parmesan Sweet Potato Wedges
- Dips: lemon-garlic aioli, herbed Greek yogurt, or spicy sriracha mayo.
- Mains: grilled chicken, salmon, steak, burgers, or veggie patties.
- Brunch: serve alongside soft-scrambled eggs and avocado.
- Salad side: pair with a crisp arugula salad with lemon vinaigrette.
Pro Tips for Extra-Crispy Garlic Parmesan Sweet Potato Wedges
- Dry the potatoes after scrubbing; surface moisture inhibits browning.
- Flip to a cut side: start cut-side down, flip to the other cut side halfway for max browning.
- Choose the right cheese: finely grate real Parmigiano Reggiano for better melt and flavor; learn about sweet potato nutrition benefits here: Sweet Potato Benefits.
FAQ: Garlic Parmesan Sweet Potato Wedges
Can I use pre-shredded Parmesan?
Yes, but freshly grated Parmesan melts and adheres better. If using pre-shredded, press it onto the hot wedges right after baking.
Do I need to peel the sweet potatoes?
Nope! The skin helps with structure and crispness. Just scrub well; peel only if you prefer.
Can I make these in an air fryer?
Absolutely. Air fry at 380°F (193°C) for 16–20 minutes, shaking or flipping halfway, until crisp and tender. Work in batches to avoid crowding.