Artificial Flavors Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potato wedges are one of those sides that should be simple but often disappoint — either soggy, bland, or loaded with mystery seasonings you can't quite identify. This version keeps every ingredient completely transparent, relying on real garlic, fresh rosemary, fresh thyme, and smoked paprika to build serious flavor without a single synthetic shortcut. The technique matters just as much as the ingredients here: preheating the baking sheet before the wedges ever touch it means the cut faces sear on contact, giving you that deeply caramelized, crispy edge that makes these genuinely craveable. Avocado oil handles the high roasting heat beautifully and lets all those herbs and spices do their job without burning. A hit of cayenne is optional, but even without it, the smoky paprika and garlic give these wedges a warmth that keeps you reaching back in. Finished with a scatter of fresh parsley, they're vibrant enough to serve at a dinner party but easy enough for a Tuesday night. No flavor packets, no additives — just honest ingredients doing exactly what they're supposed to do.
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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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