Low Sodium Paleo Garlic-Herb Crispy Sweet Potato Wedges

Total time45 min

Prep time10 min

Cook time35 min

Low Sodium Paleo Garlic-Herb Crispy Sweet Potato Wedges

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 lb sweet potatoes (about 2 large), scrubbed
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
See all
3 tbsp avocado oil
3 cloves garlic, minced
1 tsp smoked paprika
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
¾ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp cayenne pepper (optional)

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Place a large baking sheet in the oven while it preheats — a hot pan helps the cut faces of the wedges sear rather than steam.
2
Cut each sweet potato in half lengthwise, then cut each half into 3–4 wedges of roughly equal thickness (about 3/4 inch at the widest point). Uniform size ensures even cooking.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!