Cinnamon Free Roasted Sweet Potato Wedges with Garlic & Herbs

Sweet potatoes are one of those vegetables that practically beg to be roasted, and this version delivers serious caramelized edges with a tender, creamy interior. The wedges get tossed in melted coconut oil with minced garlic, turmeric, ginger, and a generous handful of fresh rosemary and thyme — a combination that's warming and aromatic without leaning on the spice that so many similar recipes default to. For anyone navigating a cinnamon sensitivity, sweet potato dishes can feel like a minefield, since that spice shows up constantly in everything from seasoning blends to store-bought sides. This recipe keeps things completely clear, relying instead on earthy herbs and a gentle heat from ginger that complements the natural sweetness of the potato beautifully. The trick to getting those deeply golden, slightly crispy edges is roasting at high heat with the wedges cut-side down and plenty of space between each piece — no crowding, no steaming, just proper caramelization. A scatter of fresh parsley at the end adds a bright, clean finish that makes the whole platter look as good as it tastes. These are the kind of wedges that disappear fast, so consider making a double batch.

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