MSG Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with fresh garlic, rosemary, thyme, and smoked paprika are genuinely hard to beat — the cut faces caramelize against a preheated pan and turn deeply golden in a way that feels almost restaurant-worthy. The trick of sliding the baking sheet into the oven while it preheats is a small move that makes a big difference, giving you that satisfying sear instead of a soggy, steamed wedge. Every ingredient here is whole and straightforward, which means you're not navigating any of the seasoning blends or flavor packets that so often sneak in unwanted additives. Avocado oil handles the high roasting temperature beautifully, and the fresh herbs bring a brightness that dried spices simply can't replicate. A pinch of cayenne is optional but adds just enough warmth to keep things interesting without overwhelming the natural sweetness of the potato. Finished with a scatter of fresh flat-leaf parsley, these wedges are vibrant, bold, and satisfying enough to hold their own as a side or disappear straight off the platter as a snack.
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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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