Sweet Potato Wedges
Oven-roasted or air-fried sweet potato wedges with smoked paprika, garlic, and a touch of sea salt. Crispy outside, tender inside — an easy side or snack.
Ingredients
- 2 large sweet potatoes 1.5–2 pounds, scrubbed and dried
- 2 tbsp olive oil or avocado oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- pinch cayenne or 1 teaspoon brown sugar Optional
- Flaky sea salt and chopped fresh parsley or cilantro for finishing
- Lemon wedges and dipping sauce of choice
Instructions
- Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C). Cut sweet potatoes in half lengthwise and then into 3–4 wedges each to make pieces roughly equal in size.
- In a large bowl toss wedges with oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Add cayenne or brown sugar if using. Make sure wedges are evenly coated.
- Arrange wedges in a single layer on a rimmed baking sheet with parchment. Roast 20 minutes, flip, then roast 10–15 more minutes until browned and tender. Broil 1–2 minutes at the end for extra crispness, watching closely.
- Place wedges in a single layer in the air fryer basket (work in batches if needed). Cook at 400°F for 12–16 minutes, shaking or flipping halfway through until crisp and tender.
- Sprinkle with flaky sea salt and herbs, squeeze lemon over the wedges, and serve hot with your favorite dip.
Notes
- For crispier wedges soak cut potatoes in cold water for 20–30 minutes and dry thoroughly before tossing with oil.
- Do not overcrowd pan or air fryer basket to avoid steaming.
- Store leftovers in an airtight container in the fridge up to 4 days; reheat in oven or air fryer to restore crispiness.
Nutrition
Calories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 220mgSugar: 6g
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