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Garlic Parmesan Sweet Potato Wedges

Garlic Parmesan Sweet Potato Wedges That Wow Your Taste Buds

Enjoy irresistible Garlic Parmesan Sweet Potato Wedges—quick, healthy, and gluten-free snack or side that satisfies any craving.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 wedges
Course: APPETIZERS
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wedges
  • 2 medium Sweet Potatoes look for firm and smooth-skinned varieties
  • 3 tablespoons Olive Oil can swap with avocado oil
  • 4 cloves Garlic or use garlic powder for milder flavor
  • 1 teaspoon Smoked Paprika cayenne pepper can be added for heat
  • 1 teaspoon Onion Powder fresh chopped onions or shallots can work as substitute
  • 0.5 teaspoon Salt adjust to taste
  • 0.25 teaspoon Black Pepper opt for freshly ground
  • 0.5 cup Grated Parmesan Cheese or nutritional yeast for vegan option
  • 2 tablespoons Fresh Parsley or substitute with chives or cilantro
  • 1 teaspoon Optional Red Pepper Flakes for added heat

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Parchment paper

Method
 

How to Make Garlic Parmesan Sweet Potato Wedges
  1. Preheat the Oven to 425°F (220°C).
  2. Wash and Cut Sweet Potatoes into 1-inch wedges.
  3. Prepare the Seasoning Mixture by combining olive oil, minced garlic, smoked paprika, onion powder, salt, black pepper, and optional red pepper flakes in a mixing bowl.
  4. Toss Wedges in the seasoning mixture until well coated.
  5. Add Grated Parmesan and mix again lightly to coat the wedges.
  6. Arrange Wedges on a parchment-lined baking sheet in a single layer.
  7. Bake for 25-30 minutes, flipping halfway through until golden brown and crispy.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 300mgPotassium: 550mgFiber: 4gSugar: 5gVitamin A: 12000IUVitamin C: 20mgCalcium: 150mgIron: 1mg

Notes

Best enjoyed fresh; store in airtight container for up to 3 days or freeze for longer storage. Reheat in a preheated oven for best results.

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