Pregnancy Friendly Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes are one of those pregnancy powerhouses that genuinely deserve more hype — packed with beta-carotene and naturally satisfying in a way that hits when cravings strike hard. These wedges are roasted at high heat on a preheated pan, which means the cut sides get deeply golden and caramelized rather than soft and soggy. Avocado oil, fresh rosemary, thyme, smoked paprika, and minced garlic come together into a coating that makes every bite smell and taste incredible. The whole thing is completely free of processed ingredients, refined oils, or anything you'd need to second-guess during pregnancy — just real, whole foods doing their thing. A pinch of cayenne is totally optional, which is a nice touch if your stomach has opinions about spice right now. Finished with a scatter of fresh parsley, these wedges are the kind of side dish that disappears fast, so you might want to make a double batch.
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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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