Pecan 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 — the cut faces caramelize into something deeply golden and almost crispy while the inside stays tender all the way through. The trick here is preheating the baking sheet before the wedges ever touch it, which gives you that satisfying sear instead of a soggy bottom. Avocado oil handles the high oven temperature beautifully, and the blend of fresh herbs with a hint of cayenne makes every bite feel a little more special than your average side dish. There are no nuts, nut oils, or sneaky add-ins anywhere in this recipe — just whole, clean ingredients that happen to be naturally paleo-friendly too. Anyone navigating tree nut concerns knows how often packaged snacks and restaurant sides can be a gamble, so having a crowd-pleasing recipe this straightforward in your back pocket is genuinely useful. Finish with a scatter of fresh parsley and serve immediately while the edges are still crackling — these disappear fast.
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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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