Mediterranean Diet Friendly Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with garlic, smoked paprika, rosemary, and thyme — this is the kind of side dish that disappears before everything else on the table is even plated. The trick 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 all the difference between soggy and genuinely crispy. Avocado oil handles the high oven temperature beautifully, and its mild flavor lets the herbs and smoky paprika take center stage. A whisper of cayenne is optional, but it adds just enough warmth to keep things interesting without overwhelming the natural sweetness of the potato. This is exactly the kind of recipe that fits effortlessly into a plant-forward, whole-food approach — nothing processed, nothing complicated, just real ingredients doing their best work. A scatter of fresh flat-leaf parsley at the end brightens the whole platter and makes it look like you put in far more effort than you actually did. Serve these straight from the oven while the edges are still crackling and watch them vanish.
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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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