Garlic Parmesan Sweet Potato Wedges

Garlic Parmesan Sweet Potato Wedges are crispy, savory, and absolutely addictive! With a golden Parmesan crust packed with garlic and herbs, these wedges transform humble sweet potatoes into something extraordinary. They’re easy to make, perfectly seasoned, and ready in just 30 minutes.

Love More Recipes? Try My Maple Glazed Roasted Sweet Potatoes or this Healthy Smashed Carrots next.

Why You’ll Love This Recipe

Crispy on the outside, tender on the inside, these Garlic Parmesan Sweet Potato Wedges are a flavorful twist on a classic side. Roasted to golden perfection and coated with a savory mix of garlic, Parmesan, and herbs, they’re irresistibly delicious. Perfect for pairing with your favorite main dish or enjoying as a snack straight from the pan.

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Ingredient List

For the Wedges:

• 2 large sweet potatoes
• 3 large eggs, beaten
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon coarse ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper

Optional:

• Campfire Fry Sauce for dipping

Substitution Notes:

• For Vegan Version: Use vegan Parmesan (I love Parma!) and substitute olive oil for the eggs
• Parchment Paper: Can be used instead of foil on your baking sheet
• Fresh Herbs: Feel free to use fresh parsley or oregano – just triple the amount

Why These Ingredients Work

Sweet Potatoes: That natural sweetness pairs up with salty, garlicky flavors better than regular potatoes ever could. I keep the skins on because they actually make everything taste better – more earthy and rich. Plus my mom drilled it into my head that all the good stuff is in the skin, so there’s that.

Eggs: First time I made these, I tried skipping the egg step because I thought it was unnecessary. Everything fell off in the oven. Total mess. The eggs make the coating stick – period. No way around it.

Parmesan Cheese: This is doing all the heavy lifting for that crispy coating. When it bakes, it gets crunchy and golden with this nutty flavor that’s addictive. And please, for the love of good food, don’t use the powdered stuff in the green can. Get actual grated Parmesan from the cold section at the store.

Garlic Powder, Oregano & Parsley: Reminds me of really good garlic bread, which is basically the highest compliment I can give. The oregano especially – my kitchen smells like an Italian restaurant when these are baking.

Paprika: Mostly for color, but it adds a little smokiness that rounds everything out. Finally gives that jar of paprika in your cabinet something useful to do.

Cayenne Pepper: Tiny amount, just enough to wake everything up without making it spicy. My daughter is sensitive to heat and she can’t even taste it, so we’re talking barely-there levels here.

Essential Tools and Equipment

• Sharp chef’s knife (sweet potatoes are firm, so you’ll need a good knife!)
• Cutting board
• Vegetable brush for scrubbing
• 2 medium mixing bowls
• Baking sheet
• Aluminum foil or parchment paper
• Wire whisk or fork for beating eggs
• Optional: Large zip-top bag for easy coating

How To Make Garlic Parmesan Sweet Potato Wedges

Step 1: Preheat Your Oven

Crank your oven to 450°F. Yeah, that’s hot. But that’s exactly what we need to get that cheese coating crispy instead of just melted and sad.

Step 2: Prepare the Sweet Potatoes

Scrub those sweet potatoes hard with your vegetable brush – we’re eating the skin, so get them clean. Cut the ends off both sides. Cut it lengthwise down the middle, then cut each half in half again the same way. Slice each quarter into wedges – you’ll get somewhere between 8-12 per potato depending on size.

Step 3: Set Up Your Egg Wash

Crack your eggs into a bowl big enough to actually fit a wedge. Beat them until everything’s mixed. Set it aside where you can reach it easily.

Step 4: Mix Your Parmesan Coating

Grab another bowl and throw in the Parmesan, salt, pepper, garlic powder, parsley, oregano, paprika, and cayenne. Mix it around until the spices are distributed. I actually keep extra of this mixture in a mason jar sometimes because it’s killer on chicken breasts too.

Step 5: Coat Those Wedges

Line your baking sheet with foil unless you enjoy scraping baked cheese off pans later. Take a wedge, dunk it in the egg so it’s coated all over, then roll it through that cheese mixture. Shake off whatever extra sticks to it – too much coating gets gloppy. Lay each one on your pan with space between them. Crowded wedges steam instead of crisp.

Step 6: Bake to Golden Perfection

Put the pan in your oven and walk away for 20 minutes. Seriously, leave them alone. When the timer beeps, they should be golden brown. Get them to the table while they’re hot because that’s when the coating is at peak crispiness.

You Must Know

Don’t peel those sweet potatoes. I peeled them for years until my sister-in-law looked at me like I’d lost my mind and said I was throwing away the best part. She was right. The skin has fiber, vitamins, and honestly tastes good once it’s baked with all that seasoning. Just scrub them well and move on with your life.

Personal Secret: That flat spot trick for cutting? Seems basic, but it’s the difference between safe cutting and a sweet potato rolling off your cutting board.

Pro Tips & Cooking Hacks

• Cut thickness matters here. Thick wedges stay softer inside – almost creamy. Thin ones get crispier all over. I usually go somewhere in between, but play around with what you like.
• Your knife better be sharp. Sweet potatoes are hard. Dull knife makes this annoying and honestly dangerous. Take ten seconds to sharpen it.
• Try the bag method. Put your cheese mixture in a big ziplock. Dip wedges in egg, drop them in the bag, seal it, shake it up. Way faster than the bowl method and your hands stay cleaner. Total game changer when you’re doing a big batch.
• Space them out on the pan. Touching wedges = steaming wedges = soggy wedges. Give them room or use two pans.
• The coating is where your crunch lives. Sweet potato gets soft when it bakes. That Parmesan crust is what gives you the crispy texture.

Flavor Variations & Suggestions

Spicy Cajun Style: Use a full teaspoon of cayenne and add a teaspoon of Cajun seasoning. My husband goes crazy for this version.

Herb Lovers: Double the parsley and oregano, throw in half a teaspoon of thyme. Tastes super fresh.

Smoky BBQ: Swap to smoked paprika and add half a teaspoon onion powder. These are legitimately dangerous – you can’t stop eating them.

Extra Garlicky: Bump up to 2 teaspoons garlic powder. Or use a teaspoon of garlic salt and cut the regular salt to half a teaspoon. For the garlic people.

Cheesy Overload: Mix a quarter cup Romano in with the Parmesan. Because more cheese is always an option.

Make-Ahead Options

Look, I’ll be straight with you – these are miles better right out of the oven when everything’s hot and crispy. But I know life gets hectic, so here’s what actually works:

Night before: Wash and cut your sweet potatoes, store them in a container in the fridge. Mix up your dry seasoning blend in another container. Beat the eggs right before you’re ready to coat though – don’t do that ahead.

Couple days ahead: Wash and trim the sweet potatoes but wait to cut them. Cut surfaces turn brown and look weird even though they taste fine.

Freezing these? Skip it. Tried it once, total failure. The texture goes wrong and that crispy coating never comes back right. Just make them fresh – they’re fast enough that it’s not worth freezing anyway.

Recipe Notes & Baker’s Tips

• Get sweet potatoes that look similar in size with fairly smooth skin. The bumpy, curvy ones are a pain to cut into even pieces, and then they cook unevenly.
• Let your eggs sit out on the counter while the oven heats up. Room temperature eggs stick better than cold ones.
• If the coating keeps falling off, pat the wedges dry with paper towels before you dip them. Sometimes they’re just wet.
• The coating looks thick going into the oven – don’t freak out. It settles and crisps as it bakes.
• They actually crisp up a tiny bit more in the first couple minutes after you take them out. Not that they usually last long enough for anyone to notice.

Serving Suggestions

These work with everything, which is why they show up at my table so much. Great next to grilled chicken or steak. Killer as an appetizer with ranch for dipping – gone in minutes every single time. Make them for game day and you better double the recipe.

I’ve served them at breakfast with eggs and bacon because why not. They’re good with a simple salad when you want something lighter. Coleslaw on the side works too.

Best pairing though? Anything grilled. Burgers, chicken, even fish. That char flavor with the sweet and savory thing going on – chef’s kiss.

These have become one of those recipes where I don’t even look at measurements anymore. The coating is so good, the potato inside gets tender and sweet, and watching people go back for more never gets old. Really hope they become a regular thing at your house too.

How to Store Your Garlic Parmesan Sweet Potato Wedges

Room Temperature: Nope. They get soggy just sitting there.

Refrigerator: Leftovers go in an airtight container for up to 3 days. The coating loses its crispiness in the fridge, but they still taste good cold honestly.

Reheating: Oven at 400°F for 8-10 minutes brings back that crisp. Air fryer at 375°F for 5-6 minutes works great too. Don’t microwave them unless you like soggy food.

Freezing: Hard pass. Gets weird and mushy. That coating never recovers. Not worth it.

Allergy Information

Contains: Eggs, dairy (Parmesan cheese)

Gluten-Free: Yep! Nothing here has gluten.

Vegan Option: Use about a quarter cup olive oil instead of eggs, grab vegan Parmesan like Parma! Coating won’t be quite as thick but still good.

Dairy-Free: Nutritional yeast works, or any dairy-free Parmesan substitute you like.

Questions I Get Asked A Lot

Do I really need to keep the skin on?

Yeah. The skin has nutrients, keeps everything moist, and tastes good once it’s baked with all that seasoning. You won’t even notice it’s there. Just scrub them well before cutting.

Why are my wedges soggy instead of crispy?

Either too crowded on the pan or too much coating. Make sure there’s space between each wedge, and shake off excess coating after you dredge them.

My coating fell off during baking – what happened?

Egg dip is crucial – that’s the glue. Shake off excess coating too because too much slides right off. And stop moving them around once they’re on the pan. Leave them alone and let them bake.

💬 Tried this recipe? Leave a comment and rating below! How’d your Garlic Parmesan Sweet Potato Wedges turn out? Try any flavor variations? What’d you serve them with? Drop a comment and let me know!