Walnut 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 center every single time. 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, coating every wedge in a savory, herb-flecked layer that crisps up without burning. A hit of smoked paprika adds subtle smokiness, and the optional cayenne gives just enough warmth to keep things interesting. Every ingredient here is naturally whole and unprocessed, so there's no need to scan labels or worry about hidden additives sneaking into your side dish. Finish with a scatter of fresh parsley and these wedges are as pretty as they are satisfying — equally at home next to a weeknight protein or as the star of a casual spread.
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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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