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Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.
Prep the Sweet Potatoes
Wash and scrub the sweet potatoes well.
Cut them into wedges, about ½-inch thick for even cooking.
Season the Wedges
In a large bowl, toss the sweet potatoes with olive oil, garlic, salt, pepper, smoked paprika, oregano, and red pepper flakes.
Sprinkle half of the Parmesan cheese over the wedges and toss again.
Arrange & Bake
Spread the wedges in a single layer on the baking sheet.
Roast for 30-35 minutes, flipping halfway through, until crispy and golden brown.
Add More Parmesan & Serve
Remove from the oven and immediately sprinkle the remaining Parmesan cheese on top.
Garnish with fresh parsley and serve warm.
Nutritional Information
Calories: ~210
Protein: ~4g
Carbohydrates: ~30g
Fat: ~9g
Fiber: ~5g
Sugar: ~6g
(Nutritional values may vary based on portion sizes and ingredient brands.)
Notes & Tips:
Extra Crispy Wedges: For even crispier edges, soak the cut sweet potatoes in water for 30 minutes, then pat them completely dry before seasoning.
Cheese Options: Try Pecorino Romano or nutritional yeast for a different cheesy flavor.
Dipping Sauce Ideas: Serve with garlic aioli, ranch, or a spicy sriracha mayo.
Make It Vegan: Omit Parmesan or use a plant-based cheese alternative.
Storage: Store leftovers in an airtight container for up to 3 days and reheat in the oven for best texture.
These wedges are an easy, flavorful way to enjoy sweet potatoes!
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