Loaded Baked Sweet Potato Wedges
Thick skin-on sweet potato wedges roasted crisp at the edges, brushed with thyme garlic butter, then loaded with crumbled bacon, sour cream, and chives at the plate.
Servings 4 servings
Ingredients
For the Wedges
- 3 medium sweet potatoes scrubbed, skin on, cut into sixths
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ¾ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Thyme Garlic Butter
- 3 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 1 teaspoon dried thyme
For Loading
- 6 slices thick-cut bacon cooked crisp and crumbled
- ½ cup sour cream full fat
- 3 tablespoons fresh chives chopped
Instructions
Cut and Season
- Heat the oven to 425 degrees F. Scrub the sweet potatoes and dry them well, leaving the skin on.
- Halve each potato lengthwise, lay the halves flat, and cut each half into 3 long wedges, about 1 inch across the thick spine. Pat the cut faces dry with a towel.
- Toss the wedges with the olive oil first, then add the smoked paprika, garlic powder, salt, and pepper and toss again until evenly coated.
Roast
- Arrange the wedges cut side down on a bare metal sheet pan in a single layer with at least half an inch of clear pan between them. Do not line the pan.
- Roast 20 minutes, then flip each wedge onto its second cut face and roast another 12 to 15 minutes, until the edges are deep brown and a paring knife slides through with no resistance.
Butter and Load
- Melt the butter, take it off the heat, and stir in the minced garlic and dried thyme. Brush it over the wedges while they are still on the hot pan.
- Move the wedges to a serving plate. Scatter the crumbled bacon over them, add 6 or 7 spoonfuls of sour cream, then the chopped chives and a final pinch of salt.
- Serve right away, with extra sour cream in a small bowl at the table.
Notes
- Load at the plate: Never top the wedges on the sheet pan. Toppings go on after the wedges reach the serving plate, right before they go to the table.
- No parchment: Bare metal is what gives you the dark browned face. Paper insulates and traps steam.
- Uniform wedges: Keep every wedge within a quarter inch of the others so they finish at the same time.
- Air fryer: 400 degrees F for 18 to 20 minutes, one basket layer, shaken once. Two batches for 3 potatoes.
- Storage: Plain roasted wedges keep 3 days refrigerated. Reheat on a bare sheet pan at 425 degrees F for 8 to 10 minutes, never the microwave. Loaded wedges do not store.