Add a fresh twist to your side-dish lineup with these baked Garlic Parmesan Sweet Potato Wedges. Seasoned and crisp on the outside, tender and mildly sweet inside, they’re ideal for dipping at the dinner table or serving as a satisfying appetizer or game-day snack. This easy, crowd-pleasing recipe is one you’ll return to again and again.
Sweet potatoes are wonderfully versatile — subtly sweet with a savory edge and a hearty texture. Roast them, stuff them, mash them, or bake them into wedges like these. Part French fry and part baked potato, these Garlic Parmesan Sweet Potato Wedges deliver big flavor and a satisfying crunch without a lot of fuss.
What You Need To Make Garlic Parmesan Sweet Potato Wedges
- Sweet potatoes
- Eggs
- Grated Parmesan cheese
- Salt and coarse ground black pepper
- Garlic powder
- Dried parsley
- Dried oregano
- Paprika
- Cayenne pepper (a pinch for heat)
What to Serve with Garlic Parmesan Sweet Potato Wedges
- Skillet steak or grilled steak
- Juicy burgers
- Roasted or pan-seared chicken
- Pulled pork or other barbecue mains
- Pork chops with a creamy mustard sauce
- A creamy or tangy dipping sauce (ranch, fry sauce, or aioli)
Tips for Making the Best Sweet Potato Wedges
- Pick similar-sized sweet potatoes so wedges cook evenly; smooth skin with minimal bumps is easiest to slice.
- Scrub thoroughly to remove dirt and soften the skin. Leaving the skin on adds nutrients and helps retain moisture while baking.
- Adjust wedge thickness for desired texture: thicker wedges stay softer inside, thinner ones crisp up more.
- Shake off excess coating after dredging. Too much mixture can overwhelm the potato and prevent even browning.
- Speed up dredging by combining the Parmesan and seasonings in a large zip-top bag, adding egg-coated wedges, sealing, and shaking.
How to Safely Cut Sweet Potato Wedges
- Scrub each sweet potato with a vegetable brush to remove dirt.
- Use a sharp chef’s knife; sweet potatoes are dense and a sharp blade is safer.
- Trim both ends, then slice a small flat spot on one side so the potato rests securely on the cutting board.
- Cut the potato in half lengthwise, then halve each half lengthwise again to make quarters. Slice each quarter into wedges.
Other Easy Sweet Potato Recipes You’ll Love
- Loaded baked sweet potato skins
- Sweet potato pound cake
- Hearty sweet potato soup
- Stuffed sweet potatoes
- Sweet potato biscuits
Don’t Forget Regular Potato Favorites
- Garlic and cream cheese mashed potatoes
- Cheesy meat and potato au gratin
- Stuffed party potatoes
- BBQ bacon potato foil packets
- Baked cheesy smashed potato bites
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Garlic Parmesan Sweet Potato Wedges
Baked sweet potato wedges coated in a seasoned Parmesan mixture until crisp and golden — an easy, flavorful side or snack.
Ingredients
- 2 large sweet potatoes
- 3 large eggs, beaten
- 1 C grated Parmesan
- 1 teaspoon salt
- 1 teaspoon coarse ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
Instructions
- Preheat oven to 450° Fahrenheit.
- Wash and quarter the sweet potatoes.
- Beat eggs in a medium bowl large enough to dip the wedges.
- In a separate bowl combine Parmesan, salt, pepper, garlic powder, dried parsley, dried oregano, and paprika.
- Dip each wedge in the beaten eggs, then coat with the Parmesan mixture, shaking off excess. Arrange in a single layer on a foil-lined baking sheet. Bake 20 minutes or until golden and crisp. Remove from oven and serve warm.
Notes
- Choose sweet potatoes with smooth skin and similar size for even cooking.
- Scrub potatoes well; leaving the skin on preserves nutrients and texture.
- Thicker wedges stay softer; thin wedges become crispier.
- Use a zip-top bag to toss wedges with the seasoning for easy, even coating.
- Shake off excess coating so the seasoning doesn’t overwhelm the potato.
