Anti Inflammatory Roasted Sweet Potato Wedges with Garlic & Herbs
Sweet potatoes are already a powerhouse ingredient on their own, but coating them in coconut oil, turmeric, ginger, and fresh herbs before roasting takes them somewhere genuinely special. Turmeric and ginger are two of the most well-researched ingredients when it comes to supporting a low-inflammation lifestyle, and here they do double duty — delivering real flavor alongside their functional benefits. The coconut oil helps the wedges caramelize beautifully at high heat, giving you those deeply golden, slightly crispy edges that make this feel more like a treat than a health-conscious side dish. Roasting at 425°F and flipping halfway through ensures even browning without any steaming or sogginess. Fresh rosemary and thyme bring an herby, almost savory depth that balances the natural sweetness of the potato, and a handful of parsley at the end keeps everything bright. This is the kind of simple, whole-food cooking that makes eating well feel completely effortless.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 2 large), scrubbed
- 2 tbsp coconut oil, melted
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 1 tsp fine sea salt
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Cut each sweet potato lengthwise into 8 wedges of roughly equal thickness (about 3/4 inch wide at the thickest point). Place the wedges in a large mixing bowl.
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