Baked garlic parmesan sweet potato wedges transform ordinary sweet potatoes into an extraordinary side dish that’s both healthy and indulgent. I’ve been making these crispy, cheesy wedges for my family for years, and they never fail to disappear from the dinner table.
There’s something magical about the way sweet potatoes caramelize in the oven while that garlic parmesan coating turns golden and crispy. The first time I made these, my youngest grandson declared them “better than french fries,” and honestly, I couldn’t disagree. The natural sweetness of the sweet potatoes pairs beautifully with the savory garlic and sharp parmesan cheese, creating a side dish that feels both comforting and special. Ready in just 30 minutes, these baked garlic parmesan sweet potato wedges have become a staple in my kitchen for busy weeknight dinners alongside dishes like our easy chicken marinades and holiday gatherings alike. Let’s get cooking!
Why You’ll Love This Baked Garlic Parmesan Sweet Potato Wedges Recipe
These sweet potato wedges have become one of my most requested recipes, and I understand why. They bring together the comfort of home-style cooking with flavors that make everyone at the table smile. I’ve served these to my grandchildren, dinner guests, and neighbors, and the response is always the same – pure delight.
Quick and simple preparation using everyday pantry ingredients
Ready in just 30 minutes from start to finish
Perfectly crispy exterior with a tender, fluffy interior
Healthier alternative to traditional fried potato sides
Naturally sweet potatoes balanced with savory garlic and cheese
Easy cleanup with just one foil-lined baking sheet
This recipe reminds me of my grandmother’s approach to cooking – taking simple ingredients and transforming them into something memorable that brings the family together around the dinner table.
Ingredient Note List
Sweet Potatoes: I always choose large, firm sweet potatoes with smooth skin because they hold their shape beautifully during baking and provide the perfect canvas for our flavorful coating.
Fresh Egg: The beaten egg acts as the perfect binding agent, helping the parmesan mixture stick to each wedge and creating that golden, crispy exterior we all love.
Freshly Grated Parmesan Cheese: In my kitchen, I prefer using freshly grated parmesan over pre-packaged because it melts better and gives these baked garlic parmesan sweet potato wedges a richer, more authentic flavor – similar to how I use it in our parmesan zucchini potato muffins.
Dried Parsley: This herb adds a subtle earthy note and beautiful color flecks that make the coating even more appealing to the eye.
Dried Oregano: The oregano brings a Mediterranean warmth that complements the sweetness of the potatoes without overpowering the dish.
Paprika: I love how paprika adds both a gentle warmth and that gorgeous golden-red color that makes these wedges so visually appealing.
Garlic Powder: Garlic powder distributes evenly throughout the coating, ensuring every bite has that perfect savory garlic flavor we’re after.
Freshly Ground Black Pepper: A generous amount of freshly ground pepper adds just the right amount of gentle heat to balance the sweetness.
How to Cook Baked Garlic Parmesan Sweet Potato Wedges
Step 1. I always start by preheating my oven to 400°F and lining a large baking sheet with foil, then spraying it with non-stick spray – this simple step makes cleanup so much easier later.
Step 2. After washing and peeling the sweet potatoes, I cut them into uniform wedges about ¼ to ½ inch thick because consistent sizing ensures they all cook evenly and finish at the same time.
Step 3. In my experience, beating the egg until it’s nice and frothy in a shallow dish helps it coat the wedges more evenly and creates better adhesion for the cheese mixture.
Step 4. I’ve found that combining the freshly grated parmesan with all the spices in a second shallow dish and mixing them well beforehand makes the coating process much smoother and more efficient.
Step 5. When dipping each wedge in the beaten egg, I make sure it’s completely coated but let the excess drip off – too much egg makes the coating soggy rather than crispy.
Step 6. My grandmother always taught me to press gently when rolling the wedges in the parmesan mixture, which helps the coating adhere properly and creates that beautiful golden crust.
Step 7. I arrange the coated wedges on the prepared baking sheet with space between each piece because overcrowding leads to steaming instead of that crispy texture we want.
Step 8. After 15-20 minutes of baking, these baked garlic parmesan sweet potato wedges should be golden brown and crispy on the outside while staying tender inside – I test doneness with a fork, just like I do with our baked chicken bites.
Step 9. I usually let them cool for a few minutes after baking because this helps the coating set up and become even crispier before serving.
How to Store & Reheat
I usually store any leftover sweet potato wedges in an airtight container in the refrigerator, where they stay fresh for up to 3 days. Make sure they’re completely cooled before storing to prevent the container from getting soggy from steam.
While these wedges are best enjoyed fresh from the oven, I don’t recommend freezing them because the texture changes and they lose that wonderful crispiness we worked so hard to achieve.
For best results, I always reheat leftovers in the oven at 375°F for about 8-10 minutes to restore some of that original crispiness – the same technique I use for reheating fried chicken cutlets. Avoid the microwave if possible, as it tends to make the coating soft rather than crispy, though it works in a pinch when you’re in a hurry.
Baked Garlic Parmesan Sweet Potato Wedges
Crispy on the outside and tender inside, these baked garlic parmesan sweet potato wedges are packed with savory garlic-herb flavor and naturally sweet notes. Quick, easy, and perfect for busy nights or casual entertaining.
Preheat oven to 400°F (200°C) and line a baking sheet with foil. Spray with non-stick cooking spray.
Wash, peel, and cut sweet potatoes into wedges about ¼ to ½ inch thick.
Beat egg in a shallow dish until frothy.
In a second shallow dish, mix Parmesan, garlic powder, parsley, oregano, paprika, and pepper.
Dip each sweet potato wedge into egg mixture, allowing excess to drip off.
Roll wedge in Parmesan mixture to coat fully, pressing gently to adhere.
Place wedges on baking sheet in a single layer with space between each.
Bake for 15–20 minutes, flipping halfway, until golden brown and crispy outside, tender inside.
Let cool for a few minutes before serving to help them crisp up further.
Notes
Cut wedges evenly to ensure even cooking. Use freshly grated Parmesan for better melting and flavor. Avoid overcrowding the pan. Reheat in oven to maintain crispiness. Pairs well with dipping sauces like ranch or chipotle mayo.
What to Serve with Baked Garlic Parmesan Sweet Potato Wedges
Greek Yogurt Chicken: The tender, marinated chicken provides a perfect protein complement to these crispy wedges, and the Mediterranean flavors work beautifully with the garlic and parmesan coating. Try our Greek Yogurt Chicken recipe.
BBQ Chicken Sliders: In my kitchen, I love serving these wedges alongside BBQ chicken sliders because the sweet potato’s natural sweetness balances the tangy BBQ sauce perfectly. Check out our BBQ Chicken Sliders.
Skirt Steak Tacos: The crispy wedges make an excellent side for these flavorful tacos, offering a satisfying contrast in texture while the garlic parmesan adds richness to the meal. Get our Skirt Steak Tacos recipe.
Roasted Veggie Chickpea Bowls: These nutritious bowls pair wonderfully with the sweet potato wedges, creating a colorful, plant-forward meal that’s both satisfying and healthy. Try our Roasted Veggie Chickpea Bowls.
Hidden Valley Ranch Dip: My family loves dipping these golden wedges in homemade ranch dressing – the creamy, herby flavor complements the crispy parmesan coating beautifully. Make our Hidden Valley Ranch Dip.
Teriyaki Shrimp Stir Fry: The Asian-inspired flavors in this quick stir fry create an interesting fusion meal when paired with these Italian-style wedges, and both cook up fast for busy weeknights. See our Teriyaki Shrimp Stir Fry.
FAQs
How many calories are in baked garlic parmesan sweet potato wedges?
Each serving contains approximately 210 calories, making these wedges a reasonably light side dish that fits well into most meal plans without being too heavy.
Are baked garlic parmesan sweet potato wedges healthy?
I consider them a healthier alternative to traditional fried sides since they’re baked rather than fried, packed with vitamin A from the sweet potatoes, and provide fiber and nutrients your family needs – they’re perfect for health-conscious cooks who also enjoy green juice recipes.
Can I make these wedges ahead of time?
While they’re best served fresh, I recommend preparing all the coating ingredients in advance and cutting the sweet potatoes earlier in the day, then assembling and baking them just before serving for optimal crispiness.
Why aren’t my sweet potato wedges getting crispy?
The most common issue I see is overcrowding the baking sheet or not giving them enough space – make sure each wedge has room to breathe, and consider flipping them halfway through baking for even browning.
