Prepare the Sweet Potatoes

• Preheat your oven to 425°F (220°C).
• Wash and scrub the sweet potatoes thoroughly. You can leave the skin on for extra texture.
• Cut each sweet potato lengthwise into wedges of roughly equal thickness so they cook evenly.
• Pat the wedges dry with a clean kitchen towel. Removing excess moisture helps them roast more evenly.

Season the Wedges

• Place the sweet potato wedges in a large mixing bowl.
• Add the olive oil, minced garlic, paprika, garlic powder, Italian seasoning, salt, and black pepper.
• Toss until every wedge is evenly coated.
• Add half of the Parmesan cheese and toss again.

Arrange and Bake

• Line a large baking sheet with parchment paper.
• Arrange the wedges in a single layer, leaving space between them. Place them cut-side down where possible.
• Bake for 20 minutes, then carefully turn the wedges.
• Sprinkle the remaining Parmesan over the wedges.
• Continue baking for another 10–15 minutes, until the edges are golden and the centers are tender.

Garnish and Serve

• Remove the wedges from the oven and let them rest for a couple of minutes.
• Sprinkle with fresh chopped parsley and a little extra Parmesan if desired.
• Serve warm with ranch dressing, garlic aioli, or your favorite dipping sauce.