Nitrate & Nitrite Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with fresh garlic, rosemary, thyme, and smoked paprika are honestly one of the most satisfying things you can pull out of an oven. The trick here is preheating the baking sheet so the wedges hit a sizzling surface the moment they go in, creating those deeply caramelized, crispy cut faces that make this dish genuinely crave-worthy. Avocado oil handles the high roasting temperature beautifully and keeps everything clean and simple — no processed fats or mystery additives in sight. For anyone navigating a nitrate- and nitrite-free lifestyle, this kind of recipe is a breath of fresh air because every single ingredient is whole and unprocessed, straight from the produce aisle and spice rack. Smoked paprika brings that subtle depth you might usually chase with cured or processed ingredients, so you never feel like you're missing out. A finishing scatter of fresh flat-leaf parsley brightens the whole platter and makes it look as good as it tastes. Serve these straight from the oven while the edges are still crackling — they disappear fast.
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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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