Gelatin Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with fresh garlic, rosemary, thyme, and smoked paprika — this is the kind of side dish that disappears before anything else on the table. The trick is preheating the baking sheet so the wedges hit a searing-hot surface the moment they go in, driving real caramelization on those cut faces instead of a soggy steam. Avocado oil holds up beautifully at 425°F, giving each wedge a crisp, golden crust that holds its own against the earthy herbs and gentle heat from the optional cayenne. Plenty of recipes in this category sneak in thickeners or coatings that can contain hidden animal-derived binders, but everything here is straightforwardly whole-food — just vegetables, oil, and spices you can read at a glance. The result is deeply savory with a touch of sweetness from the potato itself, finished with a scatter of fresh parsley that brightens the whole platter. Serve them straight from the oven while the edges are still crackling, and don't be surprised if you find yourself eating them straight off the sheet 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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