These Garlic Parmesan Sweet Potato Wedges are a tasty treat! They combine sweet potatoes with the bold flavors of garlic and parmesan, making them super yummy and hard to resist.
Honestly, once you smell them baking, you might have to fight off family members for a taste! I love serving them with a dipping sauce—perfect for game day or just a cozy night in!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! They bring a natural sweetness and creamy texture. If you don’t have sweet potatoes, white potatoes or butternut squash can work, but they’ll taste different.
Olive Oil: Olive oil helps the wedges get crispy. I like to use extra virgin for its flavor. If you’re looking for alternatives, avocado oil or canola oil are good choices.
Garlic: Fresh garlic gives a wonderful flavor. If you’re in a pinch, you can use garlic powder—about 1 teaspoon should do—but fresh really packs a punch!
Parmesan Cheese: The lovely cheesy goodness comes from grated Parmesan. If you’re vegan, try nutritional yeast or vegan parmesan as a substitute to get a similar cheesy flavor.
Panko Breadcrumbs: These create a fantastic crunch. Regular breadcrumbs can be used instead but won’t be as crispy. For gluten-free options, look for gluten-free breadcrumbs!
How Do I Get My Sweet Potato Wedges Crispy?
Getting those sweet potato wedges crispy is key! Follow these tips:
- Make sure to coat the wedges evenly with oil and seasoning. This helps them brown nicely.
- Arrange the wedges in a single layer on the baking sheet without overlapping. This allows hot air to circulate around them.
- Flipping them halfway through ensures all sides crisp up. Keep an eye on them towards the end to prevent burning!
And don’t rush the baking time! Letting them bake long enough will help achieve that perfect crunch.
Garlic Parmesan Sweet Potato Wedges
Ingredients You’ll Need:
- 3 large sweet potatoes, washed and cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: Ranch or your favorite dipping sauce
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 25-30 minutes to bake, making a total time of about 40 minutes from start to finish. It’s quick, simple, and totally worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, preheat your oven to 425°F (220°C). While the oven is warming up, line a large baking sheet with parchment paper or lightly grease it with cooking spray. This will help prevent the wedges from sticking.
2. Season the Sweet Potatoes:
In a large bowl, toss the sweet potato wedges with olive oil, minced garlic, salt, black pepper, and smoked paprika if you’re using it. Ensure all the wedges are evenly coated with the oil and spices.
3. Create the Crunchy Coating:
In another bowl, mix together the grated Parmesan cheese and panko breadcrumbs. This mixture will give your wedges a delicious and crunchy outer layer!
4. Coat the Wedges:
Now it’s time to toss the sweet potato wedges in the Parmesan and breadcrumb mixture. Make sure to press lightly on the wedges as you coat them so the mixture sticks nicely!
5. Arrange and Bake:
Place the coated wedges in a single layer on your prepared baking sheet, making sure the skin side is down. Bake them in the oven for about 25-30 minutes, flipping them halfway through. You’re looking for golden, crispy edges, and soft insides.
6. Garnish and Serve:
Once they’re done, take the wedges out and let them cool for a couple of minutes. Garnish with freshly chopped parsley and any extra Parmesan if you’d like! Serve warm with ranch or your favorite dipping sauce.
Enjoy these delicious Garlic Parmesan Sweet Potato Wedges as a perfect snack or side dish anytime!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Yes! You can substitute regular white potatoes or Yukon gold potatoes for sweet potatoes. Just keep in mind that the flavor profile will change slightly, as regular potatoes are less sweet and may require additional seasoning.
How Can I Make This Recipe Gluten-Free?
To make these wedges gluten-free, simply use gluten-free panko breadcrumbs instead of regular ones. Most grocery stores carry gluten-free options that work perfectly!
Can I Prep These Wedges in Advance?
Absolutely! You can cut and season the sweet potatoes ahead of time. Just store them in an airtight container in the fridge for up to 24 hours. When you’re ready to cook, simply coat them in the Parmesan-panko mixture and bake as directed.
How Do I Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm them in an oven for about 10 minutes at 350°F (175°C) for the best texture! A quick trip in the microwave will work, but they won’t be as crispy.
