These Parmesan-Crusted Sweet Potato Wedges are crispy-edged, tender in the center, and coated in a golden, cheesy crust that’s just irresistible. The kind of recipe that works as an easy side dish, a game-day snack, or dinner straight from the pan, with some roasted chicken and crispy parmesan broccoli.
Cozy. Crispy. Cheesy. Totally snack and dinner worthy.
I love French fries, but since I only eat them occasionally, I like to make healthier French fry-like side dishes to help with my cravings. And these sweet potato wedges really hit the spot!
These are easy to make, healthy, and come together in under 30 minutes. I love to cook them on a sheet pan with my lemon parmesan broccoli (since they have the same cooking time) and serve them with sheet pan chicken or flat iron steak for a quick weeknight meal. However, I have also used this side dish in fancy steak dinners (like blackened ribeye and New York strip), and it's always a hit.
If there are ever any leftovers, I chop up the wedges into bite-sized chunks and make a sweet potato hash with chicken sausage, whatever veggies I have on hand, and top it with a fried egg or two...so good.
Tips for Perfect Wedges Every Time
- Don’t skip the parchment. It keeps things from sticking and helps with even browning.
- Space is key. Overcrowded wedges will steam instead of roast. Use two pans if you need to.
- Bottom rack = high heat contact. That’s where the surface of the pan gets the most heat, giving you those golden edges without overbaking the centers.
Ingredients You'll Need
- Sweet potatoes (yams, about 2 medium), scrubbed and cut into ½-inch thick wedges
- Olive oil
- Kosher salt
- Freshly cracked black pepper, to taste
- Freshly grated Parmesan cheese
- Optional: chopped fresh herbs (thyme, rosemary, or parsley) for garnish
How to Make Crispy, Baked Sweet Potato Wedges
- Preheat your oven to 450°F and move a rack to the bottom position (this helps the potatoes get crispy).
- Prep your potatoes. Scrub them well (no need to peel), then cut each potato in half lengthwise, then into quarters, and slice those into wedges about ½ inch thick. Keeping them uniform helps everything cook evenly.
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- Toss + season. On a parchment-lined sheet pan, toss the wedges with olive oil, salt, and pepper. Use your hands to make sure every piece is well-coated, then arrange them in a single layer with a little space between each. Crowding = soggy edges.
- Bake once, flip, then cheese it. Roast for 15 minutes on the bottom rack. Flip each wedge, sprinkle generously with Parmesan, and roast for another 10 minutes, or until golden brown and crisp.
- Serve hot, straight from the oven, with an optional sprinkle of fresh herbs, and definitely with a dip or two nearby (I’ve got some ideas below!).
Add More Flavor
- Smoky Chipotle + Lime – Add chipotle powder before baking and finish with a little lime zest when they come out of the oven.
- Rosemary + Sea Salt – Add chopped rosemary before baking and a flaky sea salt (like Maldon).
Dips To Try With These Sweet Potato Wedges
- Garlic Aioli – Creamy, garlicky goodness! Just mix a little mayo with grated garlic.
Recipe
Parmesan Crusted Sweet Potato Wedges
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
Ingredients
- ½ pound sweet potatoes about 2 medium-sized, scrubbed and sliced into ½-inch thick wedges
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- Freshly cracked black pepper to taste
- ¼ cup freshly grated Parmesan cheese
- Optional: fresh herbs for garnish like thyme, parsley, or rosemary
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Instructions
- Preheat your oven to 450°F, and position one oven rack on the bottom shelf—this helps the wedges get extra crispy.
- Prep the sweet potatoes by giving them a good scrub and drying them well. Slice each potato in half lengthwise, then cut into quarters, and slice each quarter into thirds. You’re aiming for wedges about ¼- to ½-inch thick. (Check the photo for reference if you need it.)
- Line a rimmed baking sheet with parchment paper. Add the sweet potato wedges. Drizzle with olive oil, sprinkle with kosher salt, and a few cracks of black pepper. Use clean hands to toss everything together on the sheet pan, then arrange the wedges into a spaced-out single layer. Be sure to leave a little space between each one so they roast instead of steam.
- Roast on the bottom rack for 20 minutes. Then, remove the pan from the oven, carefully flip each wedge, and sprinkle generously with Parmesan cheese.
- Return to the oven and bake for another 7-10 minutes, or until the wedges are golden brown and crispy around the edges. Serve hot, and sprinkle with more parmesan cheese and fresh herbs, if desired.
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