1 Sweet Potato Wedge Recipe

Preheat and prepare

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Wash and cut

Wash the sweet potato thoroughly and pat dry. Leave the skin on for texture and nutrients. Cut the sweet potato lengthwise into 6–8 wedges (for one sweet potato this yields one serving-sized wedge or multiple smaller wedges; select one wedge for plating and reserve the rest for another use). If you want exactly one large wedge, cut into 6–8 and use one of the larger pieces.

Coat the wedge

Place the single sweet potato wedge (or the batch if roasting more) in a bowl. Add the olive oil, cornstarch (if using), smoked paprika, garlic powder, kosher salt, and black pepper. Toss or rub until the wedge is evenly coated. The cornstarch helps create a crisper exterior.

Arrange on baking sheet

Place the coated wedge on the prepared baking sheet with the skin side down and flesh side up, leaving some space around it for hot air to circulate. If you have other wedges on the sheet, arrange them in a single layer without overlap.

Roast

Roast in the preheated oven for 20–25 minutes, flipping once halfway through (about 10–12 minutes in). Roast until the wedge is golden-brown at the edges and easily pierced with a fork. If you prefer softer interior, cook toward the higher end of the time range.

Finish and garnish

Remove the wedge from the oven and let rest 2 minutes. Sprinkle with the chopped parsley if using, and squeeze the lime or lemon wedge over the top for brightness. Adjust seasoning with a pinch more salt if needed.

Serve

Serve the single sweet potato wedge hot as a snack, side, or component of a larger plate. Store any leftover wedges in an airtight container in the refrigerator for up to 3 days and re-crisp in a 400°F (200°C) oven for 8–10 minutes.