Almond Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with garlic, smoked paprika, rosemary, and thyme are the kind of side dish that disappears before anything else on the table. The trick here is preheating the baking sheet so the wedges hit a sizzling surface the moment they go in, creating those deeply caramelized, golden cut faces instead of a soggy steam situation. Avocado oil handles the high oven temperature beautifully and keeps everything completely tree-nut free — no almond flour coatings, no nut-based oils, nothing to second-guess. The spice blend does serious work: smoky paprika adds depth, fresh rosemary and thyme bring an herby brightness, and a pinch of cayenne gives just enough heat to keep things interesting. Spacing the wedges out on the pan is the other non-negotiable step — crowding is the enemy of crispy edges, and this recipe is very clear about giving each piece room to breathe. A scatter of fresh parsley at the end adds color and a clean, grassy finish that makes the whole platter look like it came from a restaurant. These are equally at home next to a weeknight protein or as the star of a casual snack spread.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 2 large), scrubbed
- 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
- 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.
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