Nitrate & Nitrite Free Roasted Sweet Potato Wedges with Garlic & Herbs
Sweet potatoes are one of those ingredients that need absolutely nothing added to shine, and roasting them at high heat with coconut oil and fresh herbs proves exactly that. Every wedge gets coated in minced garlic, turmeric, ginger, rosemary, and thyme before hitting a hot oven, so the flavor is layered and genuinely complex without relying on any processed seasonings or cured ingredients. That matters more than it sounds — a lot of packaged spice blends and store-bought sides sneak in preservatives you'd rather avoid, and this recipe sidesteps all of that with a completely clean ingredient list. The trick of flipping each wedge halfway through roasting means you get deep caramelization on both cut sides, giving you those crispy, golden edges with a soft, creamy center. A finishing scatter of fresh parsley adds a pop of color and brightness right before serving. It works as a crowd-pleasing side dish or an honest snack straight off the pan — either way, it disappears fast.
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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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