Gluten Free Roasted Sweet Potato Wedges with Garlic & Herbs
Sweet potatoes are naturally gluten free, but this recipe leans into that fact with zero compromises on flavor or texture. Coconut oil, fresh herbs, and a warm spice blend of turmeric and ginger do all the heavy lifting here, turning humble root vegetables into something genuinely crave-worthy. The trick is roasting the wedges cut-side down at a high heat so the edges caramelize deeply while the insides stay tender and almost creamy. Flipping them halfway through ensures both cut sides get that gorgeous, slightly crispy finish that makes these impossible to stop eating. Rosemary and thyme bring an earthy, aromatic punch, and a scatter of fresh parsley at the end keeps everything bright. This is the kind of side dish that quietly steals the show at the dinner table — simple enough for a weeknight, impressive enough for company.
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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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