Brazil Nut Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potato wedges sound simple enough, but getting them genuinely crispy — not soft and steamed — is where most home cooks hit a wall. The trick here is a screaming-hot 425°F oven and a preheated baking sheet that sears the cut faces of the wedges on contact, building that deep golden caramelization before the insides even think about going mushy. Avocado oil, minced garlic, smoked paprika, fresh rosemary, and thyme come together into a coating that smells absolutely incredible the moment it hits that hot pan. The result is wedges with crispy, caramelized edges and a tender, fluffy center — the kind of side dish that disappears before anything else on the table. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole platter look as good as it tastes. These work equally well as a weeknight side or a crowd-pleasing snack you'll be asked to bring to every gathering.
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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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