Wheat Free 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, smoked paprika, and minced garlic, then roasted at high heat until the edges are deeply caramelized and irresistible. The trick of preheating the baking sheet before the wedges ever touch it means the cut faces sear on contact, giving you that crispy, golden crust without any breading or coating whatsoever. Every single ingredient in this recipe is naturally free of wheat and gluten, so there's no substituting or label-checking required — just real, whole food that happens to taste incredible. The combination of smoky paprika, fragrant herbs, and a hint of cayenne makes these wedges anything but plain, and the optional parsley finish adds a bright pop of color right before serving. They come together with minimal prep and a straightforward roast, making them an easy win for a weeknight side or a crowd-pleasing addition to any spread. Serve them straight from the oven while the edges are still crackling — that's when they're at their absolute best.
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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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