Tree Nut Free Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with avocado oil, fresh rosemary, thyme, and smoked paprika is the kind of side dish that disappears before anything else on the table. The real trick here is preheating the baking sheet so the wedges hit a hot surface the moment they go in, creating those deeply caramelized, crispy cut faces that make all the difference. Garlic and a touch of cayenne round out the flavor, giving every bite a little warmth without overwhelming the natural sweetness of the potato. Because the ingredient list is built entirely around whole foods and clean fats, there's no need to scan labels for hidden tree nut oils or nut-based coatings that can sneak into spice blends and packaged seasonings. Everything here is straightforward and easy to verify, which means you can focus on getting the wedges evenly spaced on the pan rather than worrying about what's in your pantry. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole platter look as good as it tastes. Whether you're serving these alongside a protein or just snacking straight off the sheet pan, they're genuinely hard to stop eating.
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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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