Dairy Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with avocado oil, fresh rosemary, thyme, and smoked paprika are genuinely one of the most satisfying things you can pull out of an oven. The trick here is preheating the baking sheet so the wedges hit a sizzling-hot surface the moment they go in, which means you get deeply caramelized, crispy cut faces instead of soft, steamed ones. Minced garlic and a whisper of cayenne round out the seasoning in a way that feels bold without being overwhelming. Every ingredient on this list is naturally free of dairy, so there's no swapping, substituting, or label-reading required — just straightforward, whole-food cooking. These wedges are sturdy enough to hold up as a side dish next to grilled proteins, but honestly they disappear fast enough to be the main event on their own. A handful of fresh parsley scattered over the top at the end adds a bright, herby finish that makes the whole platter look as good as it tastes.
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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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