These Garlic Parmesan Sweet Potato Wedges are a tasty treat! They’re crispy on the outside and soft on the inside, sprinkled with garlic and Parmesan for an extra boost of flavor.
Every bite is like a little hug for your taste buds! I love making them as a side dish or a snack—easy to whip up and perfect when you’re craving something yummy!
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish. They add natural sweetness and a great texture. If you can’t find sweet potatoes, regular potatoes can work, but the flavor will be different!
Parmesan Cheese: This cheese gives a rich flavor and nice saltiness. If you’re looking for a dairy-free option, try nutritional yeast for a cheesy taste without dairy.
Panko Breadcrumbs: Panko adds a lovely crunch. If you don’t have panko, regular breadcrumbs will work too, but they won’t be quite as crispy. Consider crushing some crackers for an alternative crunch.
Olive Oil: This helps the wedges crisp up in the oven. You can substitute with avocado oil or melted coconut oil for another flavor profile.
How Do You Get Crispy Sweet Potato Wedges?
For the best results, proper preparation and baking techniques are key. Here’s how to get those wedges crispy:
- First, cut the sweet potatoes evenly. This ensures they cook at the same rate. Aim for about 1-inch thick wedges.
- Don’t skip the coating! Tossing the wedges in olive oil is essential for that nice crispy exterior.
- After coating with the breadcrumb mixture, arrange them in a single layer on the baking sheet. This prevents steaming and encourages crispiness.
- Flipping the wedges halfway through helps both sides get that beautiful golden color.
Remember, the hotter the oven, the better the crunch! Keep an eye on them towards the end of baking to avoid burning.
How to Make Garlic Parmesan Sweet Potato Wedges
Ingredients You’ll Need:
For the Sweet Potato Wedges:
- 3 large sweet potatoes, washed and cut into wedges
- 3 tablespoons olive oil
- 3/4 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional for a smoky flavor)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
For the Dipping Sauce:
- 1/2 cup mayonnaise or Greek yogurt
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
How Much Time Will You Need?
You’ll need about 10 minutes to prep the ingredients, and then around 25-30 minutes for baking. In total, expect about 40 minutes from start to finish, plus time to whip up the delicious dipping sauce!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While it heats up, line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Mix the Coating:
In a large bowl, combine the grated Parmesan cheese, panko breadcrumbs, garlic powder, smoked paprika (if using), salt, and black pepper. Give it a good mix to combine all the ingredients well.
3. Coat the Sweet Potatoes:
Drizzle the olive oil over the washed and cut sweet potato wedges. Toss them around until they are evenly coated in oil. Then, add the wedges to the breadcrumb mixture and toss gently until they are well-covered with the garlic Parmesan crust.
4. Arrange on Baking Sheet:
Place the coated sweet potato wedges in a single layer on the prepared baking sheet, skin side down if possible. Press them down slightly so the coating sticks well.
5. Bake the Wedges:
Put the baking sheet in the oven and bake for 25-30 minutes. Make sure to flip the wedges halfway through baking to ensure both sides get nice and crispy. They should be golden brown and tender when finished.
6. Prepare the Dipping Sauce:
While the sweet potato wedges are baking, you can quickly prepare the dipping sauce. In a small bowl, mix together the mayonnaise or Greek yogurt, minced garlic, lemon juice, chopped parsley, smoked paprika, and season with salt and pepper to taste.
7. Serve and Enjoy:
Once the wedges are done baking, transfer them to a serving platter. Sprinkle some extra chopped parsley and a pinch of sea salt on top for a beautiful finish. Serve warm with the tasty garlic Parmesan dipping sauce on the side.
Enjoy your crispy, flavorful Garlic Parmesan Sweet Potato Wedges with that creamy, herby dip! They make a fantastic snack or side dish!
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Absolutely! You can substitute regular potatoes for sweet potatoes in this recipe. Just keep in mind that the flavor and sweetness will differ, but they’ll still be delicious!
How Do I Store Leftover Sweet Potato Wedges?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 375°F (190°C) for about 10-15 minutes until heated through and crispy again.
Can I Make the Dipping Sauce Ahead of Time?
Yes! You can prepare the dipping sauce a day in advance and store it in the refrigerator. Just give it a good stir before serving to bring it back together.
Can I Make These Wedges Vegan?
Yes, you can easily make this recipe vegan! Swap the Parmesan cheese for a vegan cheese alternative or use nutritional yeast for a cheesy flavor without the dairy. Just make sure to choose a vegan mayo for the dipping sauce as well!