This is a variation of our roasted sweet potato wedges base recipe. We love roasting sweet potatoes at To Taste. In fact, they are one of our favorite foods! But we recognize they can take a long time to cook. An easy method to speed up the process while still getting that delicious caramelized taste from roasting is to cut them into quarters! These crispy sweet potato wedges require little effort and cook in a fraction of the time!
Three Must-Know Cooking Skills
For recipe success, learn how to:
Learn how to create sweet potato wedges like a pro in our knife skills 101 course!
Culinary Tips for the Best Garlic Parmesan Sweet Potatoes
We use weight instead of volume for the sweet potato because sizes can be highly variable. Weigh at the store or use a simple kitchen scale. If your sweet potato is significantly smaller or larger than indicated in the recipe, just adjust the time! Add more time for larger potatoes, and subtract time for smaller ones.
If you really like garlic, use 2 small cloves.
To make the best roasted sweet potato wedges, use our memorable acronym: ROAST WELL.
Set your oven to a high cooking temperature to achieve optimal caramelization. In general, anywhere between 400ºF and 500ºF is considered a roasting temperature.
Don’t be scared of oil! Healthy oils add nutrition, satiety, and great flavor to roasted vegetables. Make sure every piece is thoroughly coated with oil; it’s better to use a little too much than not enough. Use oils with high smoke points, such as canola or avocado oil, or even a lower quality olive oil.
If you want to roast an assortment of vegetables at the same time, select ones that are similar and will cook in the same amount of time. Potatoes and carrots are both root vegetables that roast in about the same amount of time.
Skip Pan Liners
For best caramelization and browning, place the oil-coated vegetables directly onto the pan. Although parchment paper and foil make clean-up easier (we get it!), your vegetables won’t be quite as delicious.
Traditional Sheet Pan
When roasting, be sure to use a traditional sheet pan, with no more than a 1-inch rim along the sides. Deeper dishes cause vegetables to steam rather than roast – not optimal when trying to make crispy veggies! A metal pan also ensures browning.
Wash and Dry
You should always wash fresh produce before eating or cooking, but another important step when roasting is to make sure your vegetables are dry. Water generates steam, and again, we want to avoid steam to ensure the vegetables turn brown and crispy.
Make your pieces approximately the same size to ensure even cooking. Small pieces cook faster than large pieces. If your sweet potato is extra wide or larger than suggested in the recipe, you can cut in half, and then into thirds.
Spread the vegetables out on a sheet pan and leave plenty of space around each piece. If you overcrowd the pan, the vegetables will steam. Are you noticing a trend here? Steam is the enemy when trying to create crisp, roasted veggies!
When in doubt, use two pans. Yes, that might mean more dishes to clean, but we promise that it will be worth it!
Let them Cook!
Cooking requires patience. While it can be tempting to pull the vegetables from the oven once they are soft, make sure that they get that nice, brown exterior. For longer cooking vegetables, such as potatoes, you can stir them halfway through the cook time to brown on all sides, but it’s not totally necessary.
Check out this article to learn more about how to roast vegetables!
- Sweet Potatoes: use any variety: orange, white, or even purple!
- Canola or Avocado Oil: substitute a lower-quality extra virgin olive oil.
- Garlic Cloves: substitute ½ teaspoon pre-minced garlic, ¼ teaspoon garlic flakes, or ⅛ teaspoon garlic powder per 1 teaspoon minced.
- Parmesan: substitute Grana Padano, Pecorino Romano, or Asiago.
You can vary this sweet potato wedges recipe by changing up the spices or adding herbs.
To make spicy sweet potato wedges, add ¼ teaspoon cayenne pepper or chili powder in with the oil.
Try out fresh herbs traditionally used for white potatoes, like finely chopped rosemary, to create roasted sweet potato wedges with rosemary.
Need some recipe inspiration?
Use our roasted sweet potato wedges base recipe as a guide, or check out this other tasty variation!
You just need a few basic kitchen tools for crispy sweet potato wedges recipe success!
Health Benefits of Oven Roasted Sweet Potato Wedges
Americans love potatoes, but white potatoes are the more popular variety. Why not mix it up with nutritious and delicious sweet potatoes? Eating a variety of colors, like orange, from sweet potatoes, is best for optimal nutrition. This recipe features sweet potatoes, healthy oils, and garlic.
Sweet potatoes are a great source of important nutrients, such as beta carotene and anthocyanins which are naturally-occurring phytochemicals that can help with disease prevention.
Canola or Avocado Oil
Canola and avocado oil contain heart-healthy monounsaturated fatty acids. They both have high smoke points, making them ideal for high-heat cooking methods, such as roasting.
Using spices and aromatics decreases the need for salt, which may help reduce hypertension risk and therefore promote heart health. (1) Additionally, garlic contains powerful antioxidants which may help reduce inflammation in the body. (2)
How to Serve Garlic Sweet Potatoes
These roasted sweet potato wedges make a delicious side at almost any meal! Pair with our turkey pesto burgers and a green salad for a balanced plate.
Allow sweet potatoes to cool, then store in an airtight container. Leftovers will last for up to 1 week in the refrigerator, but they will definitely lose some crispness as they sit! Reheat in the oven for best texture.
Want more roasted vegetable recipes?
Try out these flavorful favorites!
Roasted Russet Potatoes Base Recipe
Crispy Sweet Potato Wedges with Garlic and Parmesan
- 1 medium sweet potato (~10-12 ounces)
- 1 ½ teaspoons canola or avocado oil
- 1 small garlic clove, minced (~½ teaspoon)
- ⅛ teaspoon kosher salt
- 2 teaspoons shredded parmesan
- Preheat oven to 425° F.
- Clean and scrub potato well. Do not peel. Cut a thin piece off one side of the potato, making a flat side for safest cutting. Lay sweet potato on flat side.
- Cut potato in half. Lay potato halves on flat side and cut into halves one more time. If your potato is larger than suggested in the ingredients or wide, cut into thirds.
- In a large mixing bowl, whisk together oil, garlic, and salt. Add potatoes to bowl, and using a spatula or clean hands, toss to evenly coat with oil mixture.
- Spread potatoes on a baking sheet in a single layer. Roast 20-25 minutes or until potatoes begin to brown and are easily pierced with a fork. Sprinkle with parmesan cheese. Enjoy!