Gut Friendly Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes are already one of the most gut-friendly vegetables you can eat, and roasting them with fragrant herbs and avocado oil takes them somewhere truly special. The trick here is preheating the baking sheet before the wedges ever touch it — that burst of direct heat sears the cut faces and creates those deeply caramelized edges that make these impossible to stop eating. Smoked paprika, fresh rosemary, and thyme layer in warmth and earthiness, while minced garlic clings to every surface and turns golden and fragrant in the oven. Avocado oil is a smart choice for high-heat roasting, and the whole ingredient list is clean, whole-food, and free from anything that tends to aggravate a sensitive digestive system. A pinch of cayenne is optional, so you can dial the heat up or down depending on how your gut is feeling that day. Finished with a scatter of fresh parsley, these wedges are vibrant enough to serve as a showstopper side or satisfying enough to eat 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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