Celery Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with garlic, smoked paprika, rosemary, and thyme — this is the kind of side dish that disappears from the platter before you've even sat down. The trick is preheating the baking sheet so the wedges hit a sizzling-hot surface the moment they go in, creating those deeply caramelized, golden-brown cut faces that make every bite irresistible. Avocado oil handles the high oven temperature beautifully, helping the exterior crisp up while the inside stays tender and creamy all the way through. A touch of cayenne adds just enough warmth to balance the natural sweetness of the potato, and fresh parsley scattered over the top at the end keeps everything bright and vibrant. There's no celery or celery-derived ingredient anywhere in this recipe — not in the seasoning blend, not hiding in a sauce — so it's genuinely worry-free from start to finish. These wedges work as a crowd-pleasing appetizer, a hearty side for roasted meats, or honestly just a snack you eat standing over the pan. Simple ingredients, smart technique, and serious flavor.
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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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