Cashew Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with garlic, smoked paprika, rosemary, and thyme are genuinely hard to resist, and this recipe nails the crispy-outside, tender-inside balance that makes them feel like a treat rather than a side dish. The trick is preheating the baking sheet so the cut faces sear on contact, building that deep golden caramelization you'd normally only get from a restaurant fryer. Avocado oil handles the high oven temperature beautifully, and the combination of fresh herbs with a whisper of cayenne gives every wedge a savory, slightly smoky kick. There are no nuts, nut-based oils, or sneaky cashew-derived ingredients anywhere in this recipe — just whole, clean components you can feel good about. It's naturally paleo-friendly too, so it works across a wide range of eating styles without any substitutions or workarounds. Finish with a scatter of fresh parsley and serve immediately while the edges are still crackling — these disappear fast.
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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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