Emulsifier Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted with fresh garlic, rosemary, thyme, and smoked paprika are already a winning combination — but the technique here is what takes them from good to genuinely crave-worthy. Preheating the baking sheet before the wedges ever touch it means the cut faces hit a screaming-hot surface and sear immediately, building that deep golden crust instead of turning soft and steamy. Avocado oil handles the high oven heat beautifully and keeps everything clean and simple, with zero additives or emulsifying agents hiding in the ingredient list. That matters more than people realize — a lot of bottled seasonings and cooking sprays sneak in emulsifiers that have no business being in a straightforward roasted vegetable dish. Here, every single ingredient is exactly what it says it is: real herbs, real spices, real oil. A hit of optional cayenne gives the wedges a gentle kick that plays perfectly against the natural sweetness of the potato, and a handful of fresh parsley scattered over the top before serving makes the whole platter look like something from a restaurant. These are the kind of wedges that disappear fast, so consider making a double 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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