Nutmeg Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potato wedges can be deceptively tricky to get right — too often they come out soft and steamed rather than properly caramelized. The technique here is the real secret: a preheated baking sheet gives the cut faces an instant sear the moment they hit the pan, building that golden, crispy crust without any frying. Avocado oil, smoked paprika, fresh rosemary, and thyme coat every wedge in a savory, aromatic layer that gets even more intense as it roasts at high heat. The garlic caramelizes right along with the potato, so you get deep, slightly sweet, slightly smoky flavor in every bite. Many spice blends and seasoning mixes sneak in warm baking spices that don't belong anywhere near a savory side dish, but this recipe keeps things clean and herb-forward with nothing unexpected in the mix. A scatter of fresh parsley at the end brightens the whole platter and makes it look as good as it tastes. These wedges are the kind of thing you'll find yourself making on repeat — impressive enough for a dinner party, easy enough for a Tuesday night.
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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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