Chestnut 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 — the cut faces caramelize into something deeply golden and a little crispy at the edges while the inside stays tender all the way through. The trick here is preheating the baking sheet before the wedges ever touch it, which gives you that satisfying sear instead of a soggy bottom. Avocado oil handles the high oven temperature beautifully and lets all those herbs and spices bloom without burning. A pinch of cayenne is optional, but it adds just enough warmth to make the whole thing feel a little more exciting. Because every ingredient is straightforward and whole-food, there's no need to scan labels or worry about hidden additives — what you see in the bowl is exactly what ends up on the plate. Finished with a scatter of fresh parsley, these wedges are bold enough to hold their own as a side dish but honestly tempting enough to eat straight off the pan.
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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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