Ingredients
Scale
- 4 large sweet potatoes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika (optional for extra color)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
- Optional: a sprinkle of chili powder for heat
Instructions
- Wash and peel the sweet potatoes. Cut each into evenly-sized wedges, about 8 per sweet potato.
- In a large bowl, combine olive oil, minced garlic, salt, pepper, and paprika if using. Toss the sweet potato wedges in this mixture until well-coated.
- Add the grated Parmesan cheese and toss again to distribute evenly.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a nonstick mat. Arrange the wedges in a single layer with space between each.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy. Alternatively, cook in a preheated air fryer at 400°F for 15-20 minutes, shaking the basket halfway through.
- Sprinkle with chopped parsley before serving. Serve hot with your favorite dipping sauce.
Notes
- Ensure sweet potatoes are cut uniformly for even cooking.
- For extra crispiness, space the wedges well on the baking sheet or air fryer basket.
- Parmesan cheese can be omitted or replaced with nutritional yeast for a vegan option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking or Air Frying
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
