Cinnamon Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes are one of those ingredients that can go so many directions, and this garlic-herb version lands squarely in the "why haven't I made this every week" category. The wedges come out deeply golden and caramelized on the outside with a tender, creamy interior — all thanks to a hot preheated baking sheet that sears the cut faces the moment they hit the pan. Avocado oil, smoked paprika, fresh rosemary, and thyme do the heavy lifting here, building layers of savory, aromatic flavor without a single warming spice that might cause problems. For anyone navigating spice sensitivities, this recipe is genuinely refreshing — bold and complex without relying on the usual suspects. The optional cayenne gives you a gentle heat option, but the wedges are absolutely satisfying without it. A final scatter of fresh flat-leaf parsley brightens everything up and makes the platter look like it came straight out of a restaurant kitchen. These are the kind of fries that disappear fast, so you might want to double the batch.
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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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