Hazelnut Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with garlic, smoked paprika, rosemary, and thyme are one of those combinations that just makes sense — earthy, a little smoky, and deeply savory in every bite. The trick here is preheating the baking sheet so the wedges hit a hot surface the moment they go in, giving you that caramelized, golden crust without any frying. Avocado oil handles the high oven temperature beautifully and lets all those fresh herbs and spices shine through rather than getting lost. A finishing scatter of flat-leaf parsley keeps things bright and fresh right before serving. For anyone navigating tree nut allergies, this kind of recipe is a relief — every ingredient is straightforward, whole, and easy to verify at a glance. No specialty products, no label-reading anxiety, just honest pantry staples doing exactly what they're supposed to do. These wedges work as a crowd-pleasing side, a game-day snack, or honestly just a reason to turn the oven on.
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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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