Mustard 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 that are caramelized and crispy on the outside while staying tender all the way through. The trick is preheating the baking sheet before the wedges ever touch it, so the cut faces sear on contact instead of turning soft and steamy. Avocado oil holds up beautifully at that high roasting temperature, helping every edge go deeply golden without burning. For anyone navigating condiment-heavy dipping sauces or spice blends that sneak in mustard powder, this recipe keeps things clean — every ingredient is straightforward and easy to verify. A pinch of cayenne is optional if you want a little heat, and a handful of fresh parsley at the end adds a bright, herby finish. These wedges work as a crowd-pleasing side dish or an honest snack you can feel good about, no compromises required.
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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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