Cashew Free Roasted Sweet Potato Wedges with Garlic & Herbs
Sweet potato wedges are one of those sides that somehow manage to feel both rustic and impressive at the same time. These are coated in melted coconut oil, minced garlic, turmeric, ginger, rosemary, and thyme before hitting a hot oven, so every bite is layered with warm, herby flavor and a beautifully caramelized edge. The trick is roasting them cut side down with plenty of space between each wedge — that's what gives you the deep golden crust instead of a steamed, soggy result. Everything in this recipe is straightforward whole-food ingredients, so there's zero concern about hidden nut-based oils or sneaky cashew derivatives that can show up in store-bought seasoned sides. A finishing scatter of fresh parsley adds a little brightness right before serving, making the platter look as good as it tastes. Whether you're pairing these with a weeknight protein or bringing them to a gathering, they disappear fast.
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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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