Mushroom 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, and this recipe delivers wedges with deeply caramelized edges and a tender, creamy interior. The trick is preheating the baking sheet before the wedges ever touch it — that burst of direct heat sears the cut faces instead of steaming them, which is what gives you that satisfying golden crust. Avocado oil holds up beautifully at 425°F, coating every surface and helping the garlic and herbs cling through the full roast. A pinch of cayenne is optional but adds just enough warmth to balance the natural sweetness of the potato. Every ingredient here is straightforward and whole-food, so there's no need to scan labels for hidden fillers or fungi-derived additives that sneak into spice blends and processed seasonings. A scatter of fresh parsley at the end brightens the whole platter and makes these look as good as they taste. Serve them straight from the oven while the edges are still crackling — they won't last long.
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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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