Turkey 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 crispy, caramelized edges with a tender, fluffy interior that feels anything but simple. The trick is preheating the baking sheet before the wedges ever touch it — that burst of direct heat sears the cut faces instead of steaming them, which is what gives you that deeply golden crust. Avocado oil holds up beautifully at 425°F, keeping everything rich and slightly nutty without burning off. A touch of cayenne is optional but adds just enough warmth to balance the natural sweetness of the potato. These wedges are completely free of poultry in any form, so there's no need to scan labels or worry about hidden meat-based seasonings sneaking into your side dish. Everything on the ingredient list is whole, clean, and straightforward — exactly what you want when you're cooking paleo and need a crowd-pleasing recipe that doesn't require compromise. Finish with a scatter of fresh parsley and serve them straight from the oven while the edges are still crackling.
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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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