Pin it
These Garlic Parmesan Sweet Wedges always disappear when I bring them out for a snack or side at family dinners. The blend of earthy sweet potatoes and the savory crust is just irresistible and this recipe is surprisingly easy to prepare with just a handful of simple ingredients. I turn to this again and again when I want a little comfort food that feels a bit special but still wholesome.
I remember the first time I brought these to a gathering my in-laws asked for the recipe on the spot and now request it for every visit. The wedges are always the first thing gone from the table, which is a little victory for any home cook.
Ingredients
- Large sweet potatoes: These form the sweet and hearty base. Pick ones that feel heavy for their size with smooth skin and vibrantly colored flesh for best flavor.
- Egg: Beaten egg helps the cheesy coating stick and ensures you get a crunchy crust.
- Freshly grated Parmesan cheese: Fresh Parmesan gives intense nutty flavor and melts into a perfect crisp. Choose a block and grate it right before using for best results.
- Dried parsley: Adds an herby freshness and a pop of green. Avoid parsley that looks faded or crumbly for top aroma.
- Dried oregano: Brings out the savory notes and depth with a classic Italian touch.
- Paprika: Lends a sweet peppery warmth and color. I like to use sweet Hungarian paprika but smoked is also great for a twist.
- Garlic powder: For zesty flavor without overpowering bite. Use a brand with a fresh garlic aroma when you open the jar.
- Freshly ground black pepper: Gives a little heat and rounds out the flavor. Grind it right before using for the brightest pepper taste.
Instructions
- Preheat and Prepare the Baking Sheet:
- Line a baking sheet with foil and spray lightly with nonstick spray so the wedges do not stick while baking. This is important for a crispy finish.
- Prep the Sweet Potatoes:
- Wash, peel, and cut the sweet potatoes into even wedges. Try to get them as similar in size as possible so they bake evenly and look attractive on your platter.
- Set Up Coating Stations:
- Beat an egg in a shallow bowl until smooth. In a separate shallow dish combine the grated Parmesan cheese, dried oregano, dried parsley, paprika, garlic powder, and freshly ground pepper. Stir this mixture well so every edge of the wedge gets an even cheesy herby crust.
- Coat the Wedges:
- Dip each sweet potato wedge into the beaten egg coating all sides. Let any extra egg drip off. Roll or press each wedge into the Parmesan spice mixture, turning to get every surface coated and then place in one layer on the prepared baking sheet. This step gives you maximum crunch and flavor.
- Bake to Crisp Perfection:
- Bake the wedges in the preheated oven at 400 F for about 15 to 20 minutes. Watch for the edges to brown and crisp while the insides turn tender. You can flip the wedges halfway through if your oven heats unevenly. I use the convection setting when I want extra crunch without drying out the centers.
When I first made these wedges for a movie night snack my youngest insisted on dipping them in ketchup and now this has become a standing tradition in our house. The Parmesan crust is my favorite part because it gets so toasty and fragrant while baking.
Storage Tips
Let wedges cool completely before storing to keep them crisp. Place leftovers in an airtight container chilled for up to three days. Reheat in a hot oven or air fryer for five minutes to revive their crispness. Do not microwave or the coating will get soft.
Ingredient Substitutions
Use Pecorino Romano if you want a saltier and sharper cheese crust. Try using smoked paprika to give a more barbecue like twist. If you are out of eggs, brush the wedges lightly with olive oil before pressing into the cheese mixture.
Serving Suggestions
Serve these alongside grilled chicken or burgers for a laid back meal. Pile them up as a hearty snack with creamy ranch or herby yogurt dip. Toss them over a green salad for a complete lunch with crunch and flavor.
Cultural Context
Crisp potato sides have roots across cuisines but this recipe leans into the Italian seasoning and American comfort food traditions. Sweet potatoes became popular in the South for their sweetness and ability to roast up beautifully with minimal fuss.
Seasonal Adaptations
Sweet potatoes are best in fall but available year round. Top with extra fresh parsley in the spring for a lighter look. In winter try pairing with slow cooked stews to soak up all the juices. Wedge size can affect baking time slightly so adjust to keep centers soft and do not crowd the pan or they may steam. Take a few minutes to press all sides into the coating to guarantee crunch. You can cut the sweet potatoes ahead for busy nights.
Success Stories
Many home cooks have told me these wedges won over kids who thought they did not love sweet potatoes. One friend made double for a party and none came home. Leftovers tend to disappear fast whenever I pack them for lunch.
Freezer Meal Conversion
After baking, let wedges cool. Arrange in a single layer on a sheet to freeze then store in a bag for up to two months. Reheat directly from frozen in a hot oven at 400 F until sizzling and crispy.
These sweet wedges never fail to impress. Make extra—you will be glad you did.
Recipe FAQs
- → How do I achieve extra crispiness?
For extra crisp edges, space wedges well on the tray and consider flipping halfway through baking.
- → Can I use regular potatoes instead of sweet potatoes?
Yes, you can substitute with russet or Yukon Gold potatoes for similar results and adjust baking time as needed.
- → Is fresh Parmesan better than pre-grated?
Freshly grated Parmesan offers superior melt and flavor, providing a more pronounced cheesy crust on the wedges.
- → Can I prep these wedges in advance?
You can slice and season wedges ahead, then bake just before serving to maintain their crispy texture.
- → What dips pair well with these wedges?
Try garlic aioli, ranch, marinara, or a spicy yogurt dip to complement the savory flavors.