Lactose Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with garlic, smoked paprika, rosemary, and thyme are genuinely one of the most satisfying things you can pull out of an oven. The trick here is preheating the baking sheet so the wedges hit a screaming-hot surface the moment they go in — that's what creates those deeply caramelized, crispy cut faces instead of a soggy, steamed result. Avocado oil holds up beautifully at 425°F and lets every herb and spice cling to the surface without burning. A touch of cayenne is optional, but it adds a quiet heat that plays off the natural sweetness of the potato in the best way. Since every single ingredient is whole and plant-based, there's zero dairy to worry about — no butter, no cream, no hidden milk solids anywhere. Finished with a scatter of fresh parsley, these wedges are vibrant enough to anchor a spread or hold their own as a side next to just about anything. Serve them straight off the pan while the edges are still crackling.
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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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