Description
Crispy sweet potato wedges coated in garlic and parmesan. Baked to perfection. A simple side dish.
Ingredients
Scale
- 2 large sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash and dry sweet potatoes. Cut each into wedges of even thickness.
- In a large bowl, mix olive oil, garlic powder, salt, and pepper. Add wedges and toss to coat.
- Add parmesan cheese and toss again until wedges are evenly coated.
- Arrange wedges in a single layer on the baking sheet. Do not overcrowd.
- Bake for 15 minutes. Flip wedges and bake for another 10-15 minutes until golden and crispy.
- Remove from oven. Sprinkle with fresh parsley if desired. Serve hot.
Notes
- Soak cut wedges in cold water for 30 minutes before baking for extra crispiness. Pat dry before seasoning.
- Adjust garlic and parmesan to your taste.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 4 wedges)
- Calories: 210
- Sugar: 6g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg