Parmesan Crusted Sweet Potato Wedges
Try these irresistible sweet potato wedges. Crispy on the edges and cheesy in the middle, they are easy to make in the oven and simply delicious.
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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
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.
Nutrition
Serving: 6wedgesCalories: 137kcalCarbohydrates: 12gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 431mgPotassium: 203mgFiber: 2gSugar: 2gVitamin A: 8098IUVitamin C: 1mgCalcium: 73mgIron: 0.4mg
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