Description
These Garlic Parmesan Sweet Potato Wedges feature tender sweet potatoes coated in a crispy, golden Parmesan crust flavored with garlic, oregano, and paprika. They’re naturally gluten-free, can be made vegan, and are ready in just 30 minutes. Perfect as a side dish, appetizer, or game day snack!
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
Notes
- For softer wedges: Cut them thicker. For maximum crispiness: Cut them thinner.
- Use a sharp knife – seriously! Sweet potatoes are tough, and a dull knife will make this prep work frustrating.
- Quick coating hack: Mix your Parmesan and seasonings in a large zip-top bag. Toss in your egg-coated wedges, seal it up, and shake! So much faster and less messy than using a bowl.
- Don’t overcrowd the pan. If your wedges are touching, they’ll steam instead of crisp. Use two baking sheets if needed.
- The coating is where the crunch lives! While the sweet potato will soften as it bakes, that Parmesan crust gets wonderfully crispy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: American