Mustard Free Roasted Sweet Potato Wedges with Garlic & Herbs

Sweet potatoes roasted at high heat until their edges turn deeply caramelized and their centers go completely tender — this is the kind of side dish that disappears from the table before anything else. Coconut oil gives the wedges a subtle richness while helping them crisp up beautifully, and the combination of fresh rosemary, thyme, turmeric, and ginger makes every bite feel warm and aromatic without being overpowering. For anyone navigating a mustard sensitivity, this recipe is a genuine relief — no condiments, no spice blends with hidden ingredients, just whole herbs and spices you can see and name. The garlic gets minced and tossed directly onto the wedges, so it roasts right into the flesh and forms those irresistible golden bits along the edges. The trick of flipping each wedge halfway through is what takes these from good to great, giving you caramelization on both cut sides instead of just one. Finish with a scatter of fresh parsley if you have it on hand — it adds a pop of color and a clean, bright note that ties everything together.

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