Roasted sweet potato wedges get crisp edges and plenty of flavor from garlic, rosemary, and smoked paprika. An easy side dish for cozy dinners.

Prep: 10 minutes | Cook: 30–35 minutes | Servings: 4

Ingredients

• 2 large sweet potatoes, scrubbed and cut into wedges
• 1½ tbsp olive oil
• 1 tsp chopped fresh rosemary (or ½ tsp dried)
• ¾ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp black pepper
• Salt to taste
• Optional dip: 3 tbsp plain unsweetened dairy-free yogurt, 1 tsp lemon juice, pinch of garlic powder

Instructions

1. Preheat oven to 425°F. Line a large baking sheet with parchment.
2. Pat wedges dry, then toss with olive oil, rosemary, garlic powder, smoked paprika, pepper, and salt.
3. Arrange in one layer with space between wedges; use two trays if necessary.
4. Bake 30–35 minutes, flipping halfway, until browned at the edges and tender inside.
5. For the optional dip, combine dairy-free yogurt, lemon juice, and garlic powder. Serve immediately.

A little heart-health note ♡

Sweet potatoes provide fiber and potassium. Olive oil supplies mostly unsaturated fat.

Storage: Best fresh. Refrigerate leftovers up to 3 days and reheat in a hot oven or air fryer.