Peanut Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with garlic, smoked paprika, rosemary, and thyme are genuinely hard to resist, and this recipe delivers wedges that are caramelized and crispy on the outside while staying tender all the way through. The trick is preheating the baking sheet before the wedges ever touch it — that burst of direct heat sears the cut faces instead of letting them steam, which is what separates truly crispy results from the soggy versions you've probably made before. Avocado oil handles the high roasting temperature beautifully and lets all those herbs and spices cling to every surface. A little smoked paprika adds depth, the fresh rosemary and thyme bring an almost woodsy brightness, and the optional cayenne gives the whole thing a gentle kick that keeps you reaching for more. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden additives or worry about cross-contact from processed products — just real food doing exactly what it should. Finish with a scatter of fresh parsley and serve immediately while the edges are still crackling. These work as a side dish, a snack, or honestly the best thing on the table.
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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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