Eosinophilic Esophagitis Friendly Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potato wedges might sound simple, but this version hits differently — deeply caramelized on the outside, tender all the way through, and loaded with garlic, smoked paprika, rosemary, and thyme in every bite. The trick is preheating the baking sheet so the cut faces sear on contact, giving you that golden, almost crispy edge without any frying. For anyone managing eosinophilic esophagitis, finding snacks and sides that are genuinely satisfying without triggering ingredients can feel like a constant puzzle — this one solves it cleanly. Every ingredient here is whole and straightforward: sweet potatoes, avocado oil, fresh herbs, and spices you can actually read on the label. There's no wheat, no dairy, no soy, and no common allergen hiding in a sauce or coating. The cayenne is optional, which is a thoughtful touch if you're keeping things mild. Finish with a handful of fresh parsley and serve immediately while the edges are still crackling — these disappear fast.
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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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