Sesame 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 that deeply caramelized, crispy-edged result that makes them feel like a treat rather than a side dish. The trick is preheating the baking sheet so the wedges sear on contact instead of steaming — a small step that makes a huge difference in texture. Avocado oil carries the herb-and-spice coating beautifully and holds up to the high oven temperature without breaking down. For anyone navigating sesame-free eating, this recipe is naturally free of any tahini, sesame oil, or seed-based dressings that tend to sneak into roasted vegetable dishes — every ingredient here is clean and straightforward. A hit of smoked paprika and optional cayenne gives the wedges a subtle warmth, while fresh rosemary and thyme keep things bright and aromatic. Finished with a scatter of flat-leaf parsley, they're as pretty on a platter as they are satisfying to eat. These work as a crowd-pleasing appetizer, a weeknight side, or honestly just a snack you'll keep coming back to.
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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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