Paraben Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with avocado oil, fresh garlic, rosemary, thyme, and smoked paprika — this is the kind of side dish that disappears before it even makes it to the table. The trick of preheating the baking sheet means the wedges hit a searing-hot surface the moment they go in, giving you those deeply caramelized, golden-edged cut faces instead of a soggy steam situation. Every ingredient here is a whole, recognizable food, which is exactly what makes this recipe such a natural fit for anyone avoiding synthetic preservatives and chemical additives commonly found in processed seasonings or bottled sauces. Avocado oil handles the high oven temperature beautifully, and the fresh herbs bring a brightness that dried blends simply can't match. A pinch of cayenne is optional, so you can dial the heat up or down depending on who's at the table. Finish with a scatter of fresh flat-leaf parsley and serve immediately — these are at their absolute best straight from the oven while the edges are still crackling.
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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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