Macadamia Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with garlic, smoked paprika, rosemary, and thyme are one of those side dishes that somehow feel both rustic and impressive at the same time. The trick here is preheating the baking sheet so the wedges hit a screaming-hot surface the moment they go in, creating those deeply caramelized, golden-edged cut faces that make them impossible to stop eating. Avocado oil handles the high oven temperature beautifully, helping every surface crisp up without burning, while the garlic and fresh herbs perfume the whole kitchen as they roast. A finishing scatter of flat-leaf parsley keeps things bright and fresh right before serving. For anyone navigating tree nut concerns, this recipe is naturally built around whole, simple ingredients — no specialty flours, no nut-based oils, nothing that requires label-checking at the store. It fits comfortably within a paleo framework and comes together with the kind of pantry staples most people already have on hand. These wedges work as a crowd-pleasing side, a snack straight off the pan, or the base of a bigger bowl situation — and they disappear fast either way.
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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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