Macadamia Free Roasted Sweet Potato Wedges with Garlic & Herbs

Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn silky soft — this is the kind of simple side dish that disappears from the table before anything else. Coconut oil helps each wedge develop a gorgeous golden crust, while minced garlic, turmeric, ginger, rosemary, and thyme layer in a warmth that feels almost luxurious for something so straightforward. The trick of roasting cut-side down and giving each wedge its own space on the pan is what separates truly crispy results from a steamed, soggy disappointment. For anyone navigating tree nut concerns, this recipe is naturally free of macadamias and every other nut — no swaps needed, no label-reading required. Every ingredient here is whole, recognizable, and easy to find at any grocery store. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole platter look like it came from a restaurant kitchen. These wedges work beautifully alongside grilled proteins, tucked into grain bowls, or honestly just eaten straight off the pan.

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