High Fructose Corn Syrup Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potato wedges are one of those sides that should be simple but so often come out soggy and disappointing — this version fixes that with a few smart techniques. Preheating the baking sheet is the real secret, giving the cut faces an instant sear that builds that deeply golden, caramelized crust you actually want. Avocado oil, fresh rosemary, thyme, smoked paprika, and minced garlic coat every wedge before they hit the pan, so the flavor is layered and aromatic all the way through. For anyone navigating processed sweeteners in packaged foods, this recipe is a breath of fresh air — every single ingredient is whole and recognizable, with zero sauces, glazes, or condiments that could sneak in unwanted additives. The natural sweetness of the potato caramelizes beautifully on its own, so there's no need for anything extra. A finishing scatter of fresh parsley keeps things bright and herbaceous right before serving. These wedges work as a crowd-pleasing side, a game-day snack, or an honest weeknight staple you'll come back to again and again.
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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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