PCOS Friendly Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes are one of the most PCOS-friendly carbohydrates you can eat, offering a slower glycemic response than refined starches, and this recipe leans into that strength with bold, satisfying flavor. Avocado oil brings a dose of healthy monounsaturated fat that pairs beautifully with the anti-inflammatory herbs, making every wedge work harder than your average side dish. The technique here is what sets these apart — a screaming-hot pan preheated in the oven means the cut faces sear on contact, giving you that deeply caramelized, almost crispy edge without any deep frying or processed coatings. Smoked paprika, fresh rosemary, and thyme layer in serious savory depth, while the optional cayenne adds a gentle kick for anyone who likes a little heat. Everything is whole-food, grain-free, and completely free of the refined oils and additives that can sneak into store-bought frozen wedges. Scatter some fresh parsley over the top before serving and you've got a dish that looks as good as it tastes. These are the kind of wedges that make eating in support of your hormonal health feel genuinely exciting rather than like a compromise.
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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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