MSG 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 side dish that disappears before anything else on the table. Coconut oil helps the wedges crisp up beautifully, while minced garlic, rosemary, and thyme build a savory, aromatic crust that smells incredible the moment the pan comes out of the oven. A touch of turmeric and ginger adds warmth and color without overpowering the natural sweetness of the potato. Every single ingredient here is whole and unprocessed, which means none of the flavor-enhancer additives that sneak into seasoning blends, spice packets, or bottled sauces. The technique matters too — spacing the wedges out and flipping them halfway through ensures you get that golden, caramelized edge rather than a steamed, soggy result. Finish with a scatter of fresh parsley for a pop of color and brightness, and serve them straight from the oven while they're at their best.
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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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