BHA & BHT Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potato wedges sound simple enough, but getting them genuinely crispy — not soft and steamy — takes a little technique, and this recipe nails it. Preheating the baking sheet is the secret weapon: the wedges hit a screaming-hot surface the moment they go in, which sears the cut faces and builds that golden, caramelized crust you actually want. Avocado oil, fresh rosemary, fresh thyme, smoked paprika, and minced garlic coat every wedge before they ever touch the pan, so the flavor goes deep rather than sitting on the surface. For anyone avoiding synthetic preservatives like BHA and BHT, this recipe is a breath of fresh air — every single ingredient is whole and recognizable, with no processed seasonings or packaged shortcuts that tend to sneak those additives in. The optional hit of cayenne adds a gentle warmth that plays beautifully against the natural sweetness of the potato, and a scatter of fresh parsley at the end keeps things bright. These wedges work as a bold side dish, a shareable snack, or honestly just something you eat standing over the pan because you can't wait.
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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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