Yeast 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 wedges that are caramelized and crispy on the outside while staying tender all the way through. The trick is preheating the baking sheet before the wedges ever touch it, so the cut faces sear on contact instead of steaming — that one step makes all the difference between soggy and seriously golden. Avocado oil handles the high oven temperature beautifully, and the combination of fresh herbs with a hint of cayenne gives every bite a smoky, aromatic kick. For anyone navigating a yeast-free lifestyle, this is the kind of crowd-pleasing side dish that requires zero substitutions or label-reading — every ingredient is naturally free of yeast and fermented additives. The wedges go from bowl to oven with minimal prep, and a finish of fresh flat-leaf parsley adds a bright, clean note right before serving. These are the kind of fries that disappear fast, so consider making a double batch.
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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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