Anti Inflammatory Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes are already one of the most nutrient-dense vegetables you can put on your plate, and roasting them with avocado oil, fresh herbs, and warming spices takes them somewhere truly special. The trick here is preheating the baking sheet so the wedges hit a hot surface the moment they go in — that's what gives you those deeply caramelized, almost crispy cut faces instead of a soggy, steamed result. Avocado oil is a smart choice for high-heat roasting since it handles the 425°F oven without breaking down, and it brings a clean, neutral richness that lets the smoked paprika, rosemary, and thyme shine. Garlic, cayenne, and a pinch of sea salt round everything out into a side dish that feels indulgent but is built entirely from whole, unprocessed ingredients. Every component here — from the sweet potatoes themselves to the fresh herbs — supports a low-inflammation approach without any compromise on flavor or satisfaction. Scatter some fresh parsley over the top before serving and these wedges look as good as they taste, whether you're pairing them with a protein or just eating them straight off the pan.
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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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