Rice 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 beat — the cut faces go deeply golden and caramelized while the inside stays tender and creamy. The trick here is preheating the baking sheet so the wedges sear on contact instead of steaming, which is what gives you that satisfying crispy edge without any breading or coating whatsoever. Avocado oil handles the high oven temperature beautifully, and the optional cayenne adds just enough warmth to make things interesting. Every ingredient is naturally grain-free and rice-free, so there's no swapping or substituting required — this is just a clean, straightforward recipe that happens to work perfectly as-is. A finishing scatter of fresh flat-leaf parsley brightens the whole platter and makes it look like something you'd order at a restaurant. Serve these straight from the oven while the edges are still crackling, because that's when they're at their absolute best.
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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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