Lupin Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with garlic, smoked paprika, rosemary, and thyme are already a winning combination — but the technique here is what takes them from good to genuinely crave-worthy. Preheating the baking sheet before the wedges ever touch it means the cut faces sear on contact, building that deep golden caramelization you usually only get from a restaurant fryer. Avocado oil holds up beautifully at 425°F, coating every surface and helping the herbs and garlic cling to each wedge as they roast. A hit of cayenne is optional, but it adds just enough warmth to balance the natural sweetness of the potato without overwhelming the herby, smoky notes. Because every ingredient here is a whole food — nothing processed, no grain-based fillers or legume flours — there's zero concern about hidden lupin sneaking in through a spice blend or coating mix, which is a real issue with seasoned frozen wedges or restaurant versions. Fresh parsley scattered over the top right before serving brightens the whole platter and makes it look as good as it tastes. 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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