Garlic Parmesan Sweet Potato Wedges Recipe

Ash Tyrrell

Garlic Parmesan Sweet Potato Wedges Recipe

I just made these Garlic Parmesan Sweet Potato Wedges and I can’t wait to tell you how incredible they turned out. The sweet potatoes came out perfectly tender inside with a crispy, golden crust that was full of garlicky, cheesy flavor. I love how simple the recipe is — it feels gourmet but comes together easily at home.

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Prep Time 10

Cook Time 20

Ingredients Method Notes

Ingredients

2 large sweet potatoes – Choose firm evenly sized potatoes so they bake uniformly. Leaving the skin on adds fiber and helps them hold their shape.
3 large eggs beaten – The eggs act as a binder, helping the seasoning and cheese stick perfectly to the wedges.
1 cup grated Parmesan cheese – Freshly grated Parmesan gives better flavor and melts into a crisp coating; avoid pre-shredded for best results.
1 teaspoon salt – Enhances the sweetness of the potatoes and balances the garlic flavor.
1 teaspoon coarse-ground black pepper – Adds a touch of mild heat and flavor depth.
1 teaspoon garlic powder – Provides a consistent garlic flavor that won’t burn during baking.
1 teaspoon dried parsley – Gives a subtle herby aroma and a pop of color.
1 teaspoon dried oregano – Adds a warm earthy Mediterranean note.
1 teaspoon paprika – Adds gentle smokiness and enhances color.
¼ teaspoon cayenne pepper – Optional but gives just the right kick for spice lovers.

Method

Start by washing and scrubbing the sweet potatoes well, leaving the skin on for extra texture and nutrients. Trim the ends and slice each potato in half lengthwise, then cut each half into quarters or eighths, depending on their size. Keeping them similar in size ensures even cooking and a consistent bite.
Beat the eggs in one bowl until smooth. In another bowl, mix the Parmesan cheese with salt, pepper, garlic powder, parsley, oregano, paprika, and cayenne. Dip each sweet potato wedge into the beaten eggs, coating it fully, then roll it through the Parmesan mixture. Shake off any excess — too much coating can make the texture heavy instead of crisp.
Preheat your oven to 450°F (232°C). Line a baking sheet with foil or parchment and arrange the wedges in a single layer without overlapping. Bake for about 20 minutes, flipping halfway through for even browning. They’re done when the coating is golden and crisp, and the inside is fork-tender. Remove from the oven and serve immediately while hot.

Notes

Use a sharp knife to cut the sweet potatoes — it’s safer and makes even wedges for perfect baking.
Avoid overcrowding the baking sheet; give each wedge space so they crisp instead of steam.
Shake off excess coating before baking to keep the texture light and crunchy.
Flip halfway through baking to ensure both sides crisp evenly.
Let the wedges rest for one minute after baking — this helps the crust firm up for that satisfying crunch.