Shellfish 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 nails the technique that most home cooks miss. The secret is preheating the baking sheet so the wedges hit a screaming-hot surface the moment they go in, searing the cut faces instead of letting them steam into mush. Avocado oil handles the high oven temperature beautifully, and the combination of fresh herbs with a whisper of cayenne gives every bite a smoky, aromatic depth that feels far more complex than the ingredient list suggests. Naturally free from any seafood or shellfish concerns, this is a dish built entirely from whole, clean ingredients with zero hidden surprises. The result is wedges that are caramelized and crispy on the outside, tender all the way through, and finished with a scatter of fresh parsley for a little brightness. Serve them straight off the pan while they're at their crunchiest — they 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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