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Garlic Parmesan Sweet Potato Wedges

Garlic Parmesan sweet potato wedges are oven-roasted until browned at the edges and tender enough to pierce with a fork. Parmesan melts over the wedges at the end, and fresh parsley adds a bright finish.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb sweet potatoes scrubbed and cut lengthwise into 1/2-inch-thick wedges
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.33 cup Parmesan cheese finely grated
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. Toss the sweet potato wedges with the olive oil, garlic powder, salt, and pepper in a large bowl.
  4. Arrange the wedges in a single layer on the prepared baking sheet.
  5. Roast for 20 minutes.
  6. Flip the wedges and roast for 8–12 minutes more, until browned at the edges and easily pierced with a fork.
  7. Sprinkle the Parmesan over the wedges and bake for 2–3 minutes, until the cheese is melted.
  8. Scatter the parsley over the top and serve.

Notes

For evenly browned wedges, arrange them in a single layer without crowding. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the wedges soften. For a vegetarian option, use vegetarian Parmesan.