Ingredients
- 4 large sweet potatoes, scrubbed and cut into wedges
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
- 1/2 teaspoon smoked paprika (optional for a smoky flavor)
Feel free to substitute the Parmesan cheese with nutritional yeast for a dairy-free version, or add a pinch of cayenne pepper if you prefer a bit of heat. Cooking is all about making it your own, just as my abuela taught me.
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potato wedges with olive oil, garlic, salt, pepper, and smoked paprika if using. Ensure each wedge is well coated with the mixture.
- Arrange the wedges in a single layer on the prepared baking sheet. Avoid overcrowding to ensure they roast evenly.
- Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the wedges are golden brown and crisp on the edges.
- Remove from the oven and sprinkle immediately with Parmesan cheese. The heat from the wedges will melt the cheese, creating a delicious crust.
- Garnish with fresh parsley before serving, if desired. Serve hot and enjoy the harmonious blend of flavors.
Remember, the key to perfect wedges is in the preparation — cutting them evenly ensures they cook uniformly. Just like my abuela’s advice, a little patience goes a long way in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International