Dairy Free Roasted Sweet Potato Wedges with Garlic & Herbs
Sweet potatoes roasted at high heat until their edges turn deeply caramelized and their centers go completely tender — this is the kind of side dish that disappears from the table before anything else. Coconut oil stands in for butter beautifully here, giving each wedge a golden, slightly crisp exterior without any dairy involved. The combination of minced garlic, turmeric, ginger, rosemary, and thyme creates a warm, aromatic coating that makes these taste far more complex than the short ingredient list suggests. Roasting them cut side down first is the move — it maximizes contact with the hot pan and builds that irresistible caramelized crust on both flat sides. A final scatter of fresh parsley brightens everything up and adds a little color to an already stunning platter. These work as a weeknight side, a holiday table addition, or honestly just a snack straight off the baking sheet.
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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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