Chicken Free Roasted Sweet Potato Wedges with Garlic & Herbs
Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn silky soft — this is the kind of side dish that disappears off the platter before anything else. Coconut oil helps the wedges develop a gorgeous golden crust, while minced garlic, turmeric, ginger, fresh rosemary, and thyme layer in a warmth that feels both earthy and a little exotic. The trick of roasting cut-side down and giving each wedge its own space on the pan is what separates truly crispy edges from a steamy, soft disappointment. Completely plant-based and built entirely from whole, recognizable ingredients, there's no need to scan a label or second-guess a single thing on this list. A finishing scatter of fresh parsley brightens everything up and makes the platter look like it came straight out of a restaurant kitchen. Whether you're serving it alongside a grain bowl, a hearty salad, or just eating them straight off the sheet pan — no judgment — these wedges deliver every single time.
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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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