Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet, smoky, and loaded with fresh herb flavor, these roasted wedges are the kind of side dish that disappears from the platter before you even sit down. Every ingredient here — sweet potatoes, avocado oil, fresh rosemary and thyme, smoked paprika, minced garlic — is completely grain-free and unprocessed, so there's no label-reading required and no compromises on flavor. The technique is what makes these truly special: preheating the baking sheet gives the cut faces an instant sear the moment they hit the pan, building that deeply caramelized crust that's hard to achieve at home without a little know-how. Roasting at 425°F and flipping halfway through means you get two golden, crispy sides instead of one soggy one. A pinch of cayenne is optional but highly recommended if you want a subtle kick that plays beautifully against the natural sweetness of the potato. Finished with a scatter of fresh parsley, they're vibrant enough to serve at a dinner party but easy enough for a Tuesday night. This recipe makes four servings, so it's perfectly sized for a family meal or a week of meal-prep snacking.
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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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