Fructose Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes sit in a tricky spot for fructose-sensitive eaters — they contain natural sugars, but in moderate portions they're generally well tolerated, and this recipe leans on technique rather than any added sweeteners or high-fructose ingredients to build its flavor. What you get instead is deep, caramelized edges and a tender interior, all driven by a hot pan, high heat, and a seriously good herb-and-spice coating. Avocado oil, fresh rosemary, fresh thyme, smoked paprika, and minced garlic do all the heavy lifting here, creating wedges that smell incredible and taste even better. The trick of preheating the baking sheet is a small step that makes a big difference — the cut faces hit a sizzling surface and sear immediately, giving you that crispy golden crust without any breading or starch. Cayenne adds a gentle kick if you want it, and a handful of fresh parsley at the end keeps things bright and fresh. These are the kind of wedges that disappear fast, whether you're serving them as a side or just snacking straight off the pan.
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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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