Go Back
Raw sweet potato wedges cut evenly before coating with garlic parmesan mixture

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes
  • 1 egg beaten
  • 1 cup Parmesan cheese freshly grated
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp garlic powder
  • to taste freshly ground pepper

Equipment

  • Large baking sheet
  • Aluminum foil
  • Non-stick cooking spray
  • shallow dish
  • Vegetable peeler
  • knife

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with foil. Spray with non-stick cooking spray.
  2. Wash, peel, and cut sweet potatoes into wedges about ¼ to ½ inch thick.
  3. Beat egg in a shallow dish until frothy.
  4. In a second shallow dish, mix Parmesan, garlic powder, parsley, oregano, paprika, and pepper.
  5. Dip each sweet potato wedge into egg mixture, allowing excess to drip off.
  6. Roll wedge in Parmesan mixture to coat fully, pressing gently to adhere.
  7. Place wedges on baking sheet in a single layer with space between each.
  8. Bake for 15–20 minutes, flipping halfway, until golden brown and crispy outside, tender inside.
  9. 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.