Legume Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with garlic, smoked paprika, rosemary, and thyme are genuinely hard to resist — the cut faces caramelize into something deeply golden and a little crispy at the edges, while the inside stays tender all the way through. The trick here is preheating the baking sheet before the wedges ever touch it, which gives you that satisfying sear instead of a soggy steam situation. Avocado oil handles the high oven temperature beautifully and lets every herb and spice cling to the surface without burning off. For anyone navigating a legume-free lifestyle, this kind of crowd-pleasing side dish can feel surprisingly hard to find ready-made — most seasoned fry blends and dipping sauces sneak in ingredients that don't work. This recipe keeps things clean and straightforward: real produce, whole spices, and nothing that needs a label check. A finishing scatter of fresh flat-leaf parsley adds a pop of color and brightness right before serving. These wedges work as a weeknight side, a game-day snack, or honestly just something you make because you want the whole kitchen to smell incredible.
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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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