Breastfeeding Friendly Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes are one of the most nourishing foods you can reach for when you're feeding both yourself and a baby, packed with complex carbohydrates, vitamin A, and natural energy that actually lasts. These wedges lean into all of that goodness without any of the processed fillers or seed oils that can sneak into store-bought snacks and frozen sides. Avocado oil, fresh garlic, rosemary, and thyme do the heavy lifting here, creating a coating that crisps up beautifully in a hot oven while keeping every ingredient clean and whole. The trick of preheating the baking sheet is what separates truly golden, caramelized wedges from the sad, steamed kind — and it makes a real difference you'll notice on the first bite. Smoked paprika adds a subtle depth that makes these feel indulgent even though they're completely straightforward to pull together. A scatter of fresh parsley at the end brightens everything up and adds a little extra color to the plate. Whether you're eating them as a side, a snack between feeds, or straight off the pan because you're exhausted and hungry right now, these wedges deliver every single time.
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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)
Can be omittedflat-leaf parsley
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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