Crispy garlic parmesan sweet potato wedges, baked to golden perfection, perfect as a side dish or snack.

Scale

2 large sweet potatoes, cut into wedges

2 tbsp olive oil

3 cloves garlic, minced

1/4 cup grated Parmesan cheese

1 tsp dried thyme

1/2 tsp smoked paprika

1/4 tsp black pepper

1/2 tsp salt

Fresh parsley, chopped, for garnish

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1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl, toss sweet potato wedges with olive oil, garlic, Parmesan, thyme, smoked paprika, salt, and black pepper.

3. Arrange wedges in a single layer on the prepared baking sheet.

4. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.

5. Remove from oven, garnish with fresh parsley, and serve warm.

– For extra crispiness, soak wedges in cold water for 30 minutes before baking and pat dry.

– Swap Parmesan for nutritional yeast for a vegan version.

– Add a pinch of cayenne or chili powder for heat.

– Serve with aioli, ranch, or ketchup for dipping.