Soy 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 wedges that are caramelized and crispy on the outside while staying tender all the way through. The trick is preheating the baking sheet before the wedges ever touch it — that burst of direct heat sears the cut faces instead of letting them steam, which is what separates truly golden results from a soggy disappointment. Avocado oil handles the high oven temperature beautifully and keeps everything completely free of soy-based oils, which sneak into a surprising number of store-bought frozen potato products and restaurant versions. Every ingredient here is straightforward and whole — just fresh herbs, spices, and real produce — so there's no label-reading required and no hidden additives to worry about. A pinch of cayenne gives the seasoning a gentle kick if you want it, and a handful of fresh parsley scattered over the top right before serving adds a bright, herby finish. These wedges work as a crowd-pleasing side dish, a game-day snack, or an easy weeknight addition that feels a little more special than your average roasted potato.
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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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