Seed Oil Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted until deeply golden and caramelized at the edges are one of those simple pleasures that never gets old, and this garlic-herb version takes them somewhere truly special. Avocado oil is the hero here — it has a high smoke point and a clean, neutral flavor that lets the smoked paprika, rosemary, thyme, and fresh garlic shine without any of the off-notes you get from highly processed vegetable or seed oils. The technique matters just as much as the ingredients: preheating the baking sheet before the wedges ever touch it means the cut faces sear on contact, building that irresistible caramelized crust instead of turning soft and steamy. A hit of cayenne is optional but genuinely worth it, adding just enough warmth to balance the natural sweetness of the potato. Finished with a scatter of fresh parsley, these wedges are vibrant, fragrant, and the kind of side dish that disappears from the platter before anything else does. Whether you're pairing them with a protein or eating them straight off the sheet pan, they deliver serious flavor with nothing you'd want to avoid.
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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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