Citrus Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat until caramelized and fork-tender are one of those simple pleasures that never get old, and this garlic-herb version takes them somewhere genuinely special. Avocado oil, smoked paprika, fresh rosemary, and thyme come together in a coating that turns deeply golden and fragrant in the oven — no citrus needed to make the flavors pop. The technique here is the real secret: preheating the baking sheet before the wedges ever touch it means the cut faces sear on contact, giving you that crispy, caramelized edge instead of a soggy steam situation. Spacing the wedges out and flipping them halfway through locks in that texture on both sides. For anyone navigating a citrus-free lifestyle, this recipe is a genuinely easy win — every single ingredient is naturally free of lemon, lime, or orange, with no need to swap anything out or double-check labels. A scatter of fresh parsley at the end adds a little color and brightness without introducing anything off-limits. These wedges work as a crowd-pleasing side, a snack straight off the tray, or the kind of thing you make once and immediately add to your regular rotation.
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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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