These Garlic Parmesan Sweet Potato Wedges are a tasty twist on your regular fries! With a crispy outside and a soft inside, they’re coated in garlic and Parmesan for that flavorful kick.
Trust me, they disappear quickly at my house! I love serving them with a little dip on the side—perfect for snack time or as a side dish with dinner. Who can resist such yumminess? 😋
Key Ingredients & Substitutions
Sweet Potatoes: The star of the dish, sweet potatoes add that natural sweetness and creaminess. If you can’t find sweet potatoes, you could use regular potatoes, but the flavor will change. Purple or Yukon gold potatoes can be interesting alternatives too!
Olive Oil: Olive oil helps the wedges get crispy. You can swap it for avocado oil or even melted coconut oil if you prefer. Just bear in mind that coconut oil can add a subtle sweetness to the flavor.
Parmesan Cheese: Grated Parmesan gives a wonderful cheesy flavor. If you’re dairy-free, nutritional yeast works great for a cheesy taste. For a similar flavor, try Pecorino Romano or even a dairy-free cheese alternative.
Panko Breadcrumbs: These are perfect for that crunchy texture! You can use regular breadcrumbs if panko isn’t available, but the texture will be less crispy. Gluten-free breadcrumbs are also a fantastic option!
Garlic Powder: This adds essential flavor. Fresh minced garlic is a simple substitute if you want that extra punch. But go easy; fresh garlic can be stronger!
How Can You Achieve Perfectly Crispy Wedges?
Getting that crispy texture is key to making these sweet potato wedges delicious. Here’s how to do it right:
- Cut the sweet potatoes evenly for uniform cooking, about 1-inch thick. This is important for even crispiness.
- Toss the wedges well with olive oil so they’re evenly coated. If they’re too dry, they won’t crisp nicely.
- Press the breadcrumb mixture onto the wedges firmly. This helps it stick and creates a crunchy crust.
- Don’t crowd the baking sheet. Leave space for air to circulate around each wedge. If needed, use two sheets.
- Flipping halfway through ensures they cook evenly on both sides. Keep an eye on them in the last few minutes to avoid burning.
Follow these tips, and you’ll have wonderfully crispy garlic Parmesan sweet potato wedges that are hard to resist!
How to Make Garlic Parmesan Sweet Potato Wedges
Ingredients You’ll Need:
For the Wedges:
- 3 large sweet potatoes, washed and cut into wedges
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 3/4 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: freshly grated Parmesan for sprinkling
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon ketchup or hot sauce (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation plus 30 minutes to bake. You’ll spend some time cutting the sweet potatoes, mixing your ingredients, and baking them to crispy perfection. In no time, you’ll have a delicious side dish or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first: Preheat your oven to 425°F (220°C). This way, the oven will be nice and hot when it’s time to bake your wedges. Line a baking sheet with parchment paper to make clean-up easier after you enjoy your meal.
2. Prepare the Sweet Potatoes:
In a large bowl, toss the sweet potato wedges with olive oil until they’re nicely coated. This will help them get crispy while baking. Make sure every wedge is covered, so they cook evenly!
3. Make the Breadcrumb Mixture:
In another bowl, mix together the grated Parmesan cheese, panko breadcrumbs, garlic powder, smoked paprika, salt, and pepper. This mixture is key to giving your wedges that tasty flavor—don’t skip it!
4. Coat the Wedges:
Take each sweet potato wedge and dip it into the breadcrumb mixture. Make sure to press lightly on each wedge to coat it well on all sides. Each wedge should have a nice crunchy layer.
5. Arrange on Baking Sheet:
Once coated, arrange the sweet potato wedges in a single layer on your prepared baking sheet. Make sure they’re not touching too much—this allows them to crisp up properly while baking.
6. Bake the Wedges:
Pop your baking sheet in the preheated oven and bake for about 25-30 minutes. Remember to flip the wedges halfway through baking, so they get golden and crispy on both sides. Keep an eye on them to enjoy all that deliciousness!
7. Prepare the Dipping Sauce:
While the wedges are baking, make your dipping sauce! In a small bowl, combine the mayonnaise, ketchup or hot sauce, garlic powder, smoked paprika, salt, pepper, and parsley. Give it a good stir. Taste it and adjust the seasoning according to your liking!
8. Finishing Touches:
Once the sweet potato wedges are done baking, take them out of the oven and sprinkle some extra grated Parmesan and chopped fresh parsley on top for a lovely finishing touch.
9. Serve and Enjoy:
Serve your garlic Parmesan sweet potato wedges warm with the dipping sauce on the side. Enjoy this flavorful treat—you’ll want to share, but they’re so good, you might just want them all to yourself!
Happy cooking! 😋
Can I Use Regular Potatoes Instead of Sweet Potatoes?
Yes, you can! While sweet potatoes give a unique sweetness and flavor to this dish, regular russet or Yukon gold potatoes can be used as a substitute. Just keep in mind that the cooking time may vary slightly, so check for doneness as they may cook a bit faster.
How Can I Make These Wedges Spicier?
If you’re looking to add some heat, try mixing in some cayenne pepper or chili powder into the breadcrumb mixture. You can also use a spicy hot sauce in the dipping sauce for an added kick!
Can I Prepare These Wedges in Advance?
Absolutely! You can cut the sweet potatoes and coat them in the mixture a few hours ahead of time. Just keep them in the fridge until you’re ready to bake. This makes it super convenient for gatherings or a busy weeknight meal!
What’s the Best Way to Store Leftovers?
Store any leftover wedges in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven at 400°F (200°C) for about 10-15 minutes to get them crispy again. Avoid the microwave, as it can make them soggy.