Carrageenan 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 bit of know-how, and this recipe delivers exactly that. The trick is preheating the baking sheet so the cut faces hit a sizzling-hot surface the moment they land, creating that golden, caramelized crust that makes these so irresistible. Avocado oil, fresh rosemary, thyme, smoked paprika, and minced garlic come together into a coating that smells incredible and tastes even better straight out of the oven. For anyone navigating carrageenan concerns, the beauty here is in the ingredient list — every single component is a whole food with nothing processed or hidden. No store-bought sauces, no packaged seasonings with mystery additives, just real produce and pantry staples you can trust. The optional cayenne adds a gentle kick if you want a little heat, and a shower of fresh parsley at the end brightens the whole dish beautifully. These wedges work as a crowd-pleasing side, a snack straight off the tray, or even a base for dipping — and they disappear fast no matter how you serve them.
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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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