Crispy Sweet Potato Wedges with Garlic and Parmesan
This is a variation of our roasted sweet potato wedges base recipe. We love roasting sweet potatoes at To Taste. These crispy sweet potato wedges require little effort and cook in a fraction of the time as whole potatoes!
Servings: 4 wedges
Calories: 75kcal
Ingredients
- 1 medium sweet potato (~10-12 ounces)
- ½ Tablespoon canola or avocado oil
- 1 small garlic clove, minced (~½ teaspoon)
- ⅛ teaspoon kosher salt
- 2 teaspoons shredded parmesan cheese
Instructions
- 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 or is extra 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, flat side down. Roast 20-25 minutes or until potatoes begin to brown and are easily pierced with a fork. Sprinkle with parmesan cheese. Enjoy!
Notes
We use weight instead of volume for the sweet potato because sizes can be highly variable. Weigh at the store or use a 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.
This recipe easily scales up. For each sweet potato, use ½ Tablespoon oil, 1 garlic clove, and ⅛ teaspoon kosher salt.
Nutrition
Serving: 1serving | Calories: 75kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 147mg | Potassium: 196mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8037IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 0.4mg