Lactose Free Roasted Sweet Potato Wedges with Garlic & Herbs
Sweet potatoes roasted at high heat until their edges are deeply caramelized and their centers are fork-tender — this is the kind of side dish that disappears from the table before anything else. Coconut oil stands in beautifully for butter, coating every wedge and helping them blister and brown in the oven without any dairy in sight. The combination of minced garlic, turmeric, ginger, rosemary, and thyme gives each bite a warmly spiced, herbaceous punch that feels far more exciting than your average roasted vegetable. Spacing the wedges out on the baking sheet and flipping them halfway through is the key move here — it locks in that gorgeous caramelization instead of steaming them soft. A final scatter of fresh parsley brightens everything up and makes the platter look as good as it tastes. This is the kind of recipe that works as a weeknight side, a holiday table addition, or honestly just a snack 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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