Gut Friendly Roasted Sweet Potato Wedges with Garlic & Herbs
Sweet potatoes are already a gut-friendly powerhouse, and roasting them at high heat brings out a natural caramelized sweetness that makes this dish feel indulgent without any of the usual digestive trade-offs. Coconut oil coats every wedge and helps the edges go deeply golden and crisp, while minced garlic, turmeric, and ginger layer in warm, anti-inflammatory flavor that goes way beyond basic seasoning. Fresh rosemary and thyme add an herby brightness that makes the whole tray smell incredible the moment it hits the oven. The trick of spacing the wedges out and flipping them halfway through is what separates truly caramelized results from soggy, steamed ones — a small step that makes a big difference. A final scatter of fresh parsley lifts everything and adds a pop of color right before serving. This is the kind of simple side dish that disappears fast, whether you're pairing it with a protein or just eating it straight off the pan.
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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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