Honey Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potato wedges can be deceptively tricky to get right — too often they come out soft and steamed rather than properly caramelized. The trick here is preheating the baking sheet so the cut faces hit a blazing-hot surface the moment they land, triggering that golden sear right away. Avocado oil, smoked paprika, fresh rosemary, and thyme coat every wedge in a savory, aromatic crust that makes the whole kitchen smell incredible while they roast. The cayenne is optional, but even a pinch adds a subtle warmth that plays beautifully against the natural sweetness of the potato. Everything in this recipe is straightforward and plant-based, with zero sweeteners added — so you get pure, bold flavor without anything unnecessary sneaking in. A scatter of fresh parsley at the end keeps things bright and a little fancy without any extra effort. These are the kind of wedges that disappear fast, so consider making a double batch.
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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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