Peanut 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 platter before everything else hits the table. Coconut oil, minced garlic, turmeric, ginger, rosemary, and thyme come together to coat every wedge in a fragrant, golden crust that tastes far more complex than the ingredient list suggests. The trick is spacing the wedges out on the baking sheet and flipping them halfway through, so both cut sides get that gorgeous, slightly crispy char instead of steaming into mush. Everything here is whole, recognizable, and naturally free from peanuts or any nut-based oils, so there's no label-scanning required — just straightforward, feel-good cooking. A scatter of fresh parsley at the end adds a bright pop of color and a little freshness to balance the warm spices. These wedges work as a weeknight side, a crowd-pleasing addition to a holiday spread, 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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