Smoked Paprika and Chili Sweet Potato Wedges

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet potato wedges roasted until the edges caramelize, tossed in cinnamon, smoked paprika, chili and garlic powder and finished with fresh parsley. This American-inspired recipe (vegan), ready in about 40 minutes, turns medium sweet potatoes, olive oil, ground cinnamon into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 180 cal/serving

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Ingredients

3, peeled and cut into 1/2-inch wedges medium sweet potatoes
3 tbsp olive oil
1 tsp ground cinnamon
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped, for garnish fresh parsley

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Instructions

Step 1: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, toss 3 peeled and 1/2-inch thick sweet potato wedges with 3 tbsp olive oil, 1 tsp ground cinnamon, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 3: Spread the seasoned sweet potato wedges in a single layer on the prepared baking sheet, leaving space between wedges for crisping.
Step 4: Roast in the preheated oven for 25-30 minutes, flipping halfway through, until wedges are tender inside and edges are slightly caramelized and crisp.
Step 5: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley before serving warm as a flavorful side or snack.