Citric Acid Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potato wedges sound simple, but getting them genuinely crispy — not soggy or steamed — takes a little technique, and this recipe nails it. The trick is preheating the baking sheet so the cut faces hit a searing-hot surface the moment they go in, building that deep golden caramelization you'd normally only get from a restaurant fryer. Avocado oil, fresh rosemary, thyme, smoked paprika, and minced garlic coat every wedge in a savory, aromatic crust that smells absolutely incredible as it roasts. For anyone navigating a citric acid sensitivity, this kind of recipe is a genuine relief — no spice blends with hidden additives, no bottled sauces, no preservatives to decode on a label. Every ingredient here is whole and straightforward, so you know exactly what you're eating. The optional cayenne adds a gentle kick, and a handful of fresh parsley at the end brightens the whole platter without introducing anything problematic. These wedges work beautifully as a side dish, a snack, or honestly just eaten straight off the pan while no one is watching.
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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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