Vegetarian Paleo Garlic-Herb Crispy Sweet Potato Wedges
Sweet potatoes get a serious upgrade here — cut into thick wedges, tossed in avocado oil with fresh rosemary, thyme, and smoked paprika, then roasted at high heat until the edges are deeply caramelized and the insides are melt-in-your-mouth tender. The trick of preheating the baking sheet before the wedges ever touch it is what separates genuinely crispy from disappointingly soft, and it makes a real difference. Minced garlic and a whisper of cayenne round out the seasoning, giving every bite a savory, slightly smoky kick that keeps you reaching for more. This is the kind of side dish that disappears fast — whether you're serving it alongside a main or just snacking straight from 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 as good as it tastes. Everything here is whole-food and plant-based, so there's no need to scan labels or swap anything out — just straightforward, honest ingredients doing exactly what they should.
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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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