If you’re on the hunt for a flavorful, crispy, and downright addictive side dish, look no further than this Garlic Parmesan Sweet Potato Wedges Recipe. I absolutely love how these wedges come out perfectly golden with a cheesy garlic crust that’s so much better than your average fries. Whether it’s dinner or a casual snack, you’ll find these sweet potato wedges to be a total game changer in your cooking rotation.
Why You’ll Love This Recipe
- Easy to make: The recipe is straightforward — no fancy skills needed, just simple steps that anyone can follow.
- Perfectly crispy: Thanks to the Parmesan coating, the wedges get a wonderful golden crunch without frying.
- Flavor-packed: The garlic, herbs, and spices create a robust taste that your whole family will go crazy for.
- Healthier alternative: Baked sweet potatoes are nutrient-rich and a great swap for traditional fries.
Ingredients You’ll Need
The beauty of this Garlic Parmesan Sweet Potato Wedges Recipe is how well these ingredients come together to add flavor and texture without overwhelming the natural sweetness of the potatoes. When shopping, I always pick firm sweet potatoes with smooth skin for the best results.
- Sweet potatoes: Choose large, evenly sized sweet potatoes to ensure even cooking.
- Eggs: This acts as a binder, helping the seasoning stick beautifully to each wedge.
- Parmesan cheese: Freshly grated Parmesan works best for that crispy, golden coating.
- Salt: Enhances the flavors and balances the sweetness.
- Coarse ground pepper: Adds just the right amount of bite.
- Garlic powder: Gives that classic garlic punch without overpowering.
- Dried parsley: Adds a subtle freshness and color.
- Dried oregano: Brings a little earthiness to the flavor profile.
- Paprika: Adds both smokiness and a hint of warmth.
- Cayenne pepper: Just a touch for a gentle kick without heat overload.
Variations
I love tweaking this Garlic Parmesan Sweet Potato Wedges Recipe now and then to keep things interesting. Feel free to get creative with the herbs or add some new spices to match your personal taste or whatever you have on hand.
- Herb swaps: Try fresh rosemary or thyme instead of oregano for a different herbaceous note—I’ve found rosemary adds a lovely piney aroma.
- Spice it up: If you like more heat, up the cayenne or add chili flakes—my family loves it with a little extra zip!
- Cheese tweaks: Mixing in some grated Asiago or Pecorino Romano with the Parmesan adds nice depth.
- Vegan option: Swap the eggs for flax eggs or chickpea flour batter to make it vegan-friendly without losing the crisp.
How to Make Garlic Parmesan Sweet Potato Wedges Recipe
Step 1: Prep Your Sweet Potato Wedges
Start by preheating your oven to 450°F — getting a hot oven is key for that crispy exterior. Wash and scrub your sweet potatoes well, then cut each into quarters. I like wedges about the same size so they cook evenly. If you want, peel them, but I often leave the skin on for extra texture and nutrients.
Step 2: Make the Egg Wash and Seasoning Mix
In one bowl, beat the eggs thoroughly. This will be your “glue” for the seasoning. In a second bowl, mix together the Parmesan cheese, salt, pepper, garlic powder, parsley, oregano, paprika, and cayenne pepper. I learned that mixing the dry ingredients first helps the flavor coat the wedges consistently.
Step 3: Dip and Coat the Wedges
Dip each sweet potato wedge into the beaten eggs, making sure they’re fully coated, then immediately dredge them in the Parmesan seasoning mix. Shake off any excess — too much coating can fall off in the oven and cause uneven browning. Arrange the wedges in a single layer on a foil-lined baking sheet so they roast instead of steam.
Step 4: Bake Until Golden and Crispy
Bake in your preheated oven for about 20 minutes. You’ll want to watch until the Parmesan crust turns a pretty golden brown and the wedges are tender when poked with a fork. If you want them extra crispy, you can pop them under the broiler for 1-2 minutes at the end — just keep a close eye so they don’t burn.
Pro Tips for Making Garlic Parmesan Sweet Potato Wedges Recipe
- Choose fresh Parmesan: Using pre-grated Parmesan powder can sometimes result in a less crisp coating—freshly grated cheese melts and browns better.
- Don’t overcrowd the baking sheet: Giving wedges space lets the heat circulate and prevents steaming, which kills crispiness.
- Use foil for easy cleanup: I always line my baking sheet with foil — it saves a lot of scrubbing and helps the wedges brown evenly.
- Turn wedges midway if needed: If your oven cooks unevenly, flipping halfway through ensures both sides get that golden crust.
How to Serve Garlic Parmesan Sweet Potato Wedges Recipe
Garnishes
For serving, I love sprinkling a little fresh chopped parsley or chives over the top for a pop of green and freshness. A squeeze of fresh lemon juice or a drizzle of garlic aioli makes it feel totally special and elevates the flavor even more.
Side Dishes
These wedges pair wonderfully with grilled chicken or a juicy burger — my family’s classic combo. I also like them alongside a fresh green salad or roasted veggies for a balanced meal.
Creative Ways to Present
For special occasions, I’ve served these wedges stacked in a basket lined with parchment paper, sprinkled with extra cheese and fresh herbs. They also make great finger food for parties when served with a trio of dips like ranch, marinara, and spicy sriracha mayo.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge, and they usually last 3 to 4 days. I noticed the wedges hold up pretty well, especially if you give them a quick re-toast before eating.
Freezing
If you want to freeze these, I recommend flash freezing the baked wedges on a tray first, then transferring them to a freezer-safe bag. This method keeps them from sticking together, and when reheated, they’re almost as good as fresh.
Reheating
I reheat my leftover wedges in a hot oven or toaster oven at 400°F for about 5-8 minutes to bring back their crispiness. Microwaving makes them soggy, so I avoid that whenever possible.
FAQs
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Can I use regular potatoes instead of sweet potatoes for this recipe?
Absolutely! While sweet potatoes add a lovely sweetness and nutrition, you can use regular Russet or Yukon gold potatoes with the same garlic Parmesan coating for a classic twist.
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How do I make this recipe dairy-free?
You can try a dairy-free Parmesan substitute or nutritional yeast for the cheesy flavor, and use a flax egg or other egg replacer instead of eggs to keep the coating intact.
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What’s the best way to keep the wedges crispy after baking?
Serve them immediately for the crispiest results, and if you need to reheat leftovers, using a hot oven or toaster oven rather than a microwave helps retain that crunch.
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Can I prepare these ahead of time?
You can prep the wedges and keep them coated in the fridge for a few hours before baking, but for best texture, bake just before serving.
Final Thoughts
I truly can’t recommend this Garlic Parmesan Sweet Potato Wedges Recipe enough — it has become a staple in my kitchen because it’s so easy and reliably delicious. Whether I’m cooking dinner or need a crowd-pleasing snack, these wedges deliver every time. Give it a try, and I’m pretty sure it’ll become one of your go-to recipes, too. Happy cooking!
Print
Garlic Parmesan Sweet Potato Wedges Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Garlic Parmesan Sweet Potato Wedges are a delicious and easy-to-make side dish featuring crispy baked sweet potato wedges coated in a flavorful blend of Parmesan cheese and herbs. Perfectly seasoned with garlic powder, paprika, and a hint of cayenne, these wedges bake up golden brown and crisp right in your oven.
Ingredients
Sweet Potatoes
- 2 large sweet potatoes
Egg Wash
- 3 large eggs, beaten
Parmesan Coating
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon coarse ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat Oven: Preheat your oven to 450° Fahrenheit (232° Celsius) to ensure it’s hot enough to crisp the sweet potato wedges.
- Prepare Sweet Potatoes: Wash and dry the sweet potatoes thoroughly, then cut them into quarters lengthwise to create thick wedges.
- Beat Eggs: In a medium bowl large enough to dip each wedge, beat the 3 large eggs until smooth. Set aside.
- Mix Parmesan Coating: In a separate medium bowl, combine grated Parmesan, salt, coarse ground pepper, garlic powder, dried parsley, dried oregano, paprika, and cayenne pepper. Mix well to evenly distribute the spices.
- Coat Wedges: Dip each sweet potato wedge into the beaten eggs, ensuring it is fully coated, then immediately dip the wedge into the Parmesan and spice mixture. Shake off any excess coating to prevent clumps.
- Arrange on Baking Sheet: Place the coated wedges in a single layer on a foil-lined baking sheet to allow for easy cleanup and even baking.
- Bake: Bake the wedges in the preheated oven for 20 minutes or until the coating is golden brown and crispy. Check by gently lifting a wedge to see the underside.
- Serve: Remove from the oven and serve immediately while hot and crispy for the best texture and flavor.
Notes
- For extra crispiness, flip the wedges halfway through baking.
- Use fresh grated Parmesan for best flavor and coating adherence.
- Adjust cayenne pepper to your preferred spice level or omit for a mild version.
- These wedges are best served fresh but can be reheated in the oven to retain crispiness.
- Foil lining helps with easy cleanup and prevents sticking.
Nutrition
- Serving Size: 1/4 of recipe (about 1 large sweet potato wedge portion)
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 110 mg
