Vegan Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes roasted at high heat with avocado oil, fresh rosemary, thyme, and smoked paprika are genuinely one of the most satisfying things you can pull out of an oven. The trick here is preheating the baking sheet so the wedges hit a sizzling-hot surface the moment they go in, creating that deeply caramelized, crispy cut face you usually only get at a restaurant. Minced garlic and a whisper of cayenne round out the seasoning, giving every bite a little warmth and complexity without overwhelming the natural sweetness of the potato. Everything in this recipe is entirely plant-based — avocado oil, fresh herbs, and spices — so there's nothing to swap or second-guess. It's the kind of side dish that disappears fast, whether you're serving it alongside a big weekend spread or just snacking straight off the pan. A scatter of fresh flat-leaf parsley at the end adds a pop of color and brightness that makes the whole platter look like you actually tried. Simple ingredients, a smart technique, and zero compromise on flavor.
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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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