Sweet potatoes are one of those ingredients that practically beg to be roasted, and this version with garlic, rosemary, thyme, turmeric, and ginger takes them somewhere genuinely special. The wedges go into a hot oven coated in melted coconut oil and come out with deeply caramelized edges and a tender, almost creamy interior — the kind of result that makes a simple side dish feel like the star of the table. Spacing the wedges out and flipping them halfway through is the move that locks in that gorgeous browning rather than steaming them soft. Because every ingredient here is a whole, unprocessed food, there's no need to scrutinize labels or worry about hidden grain-based additives sneaking in. Turmeric and ginger give the wedges a warm, earthy depth that plays beautifully against the brightness of fresh herbs, and a scatter of parsley at the end keeps everything feeling fresh and vibrant. This is the kind of recipe that works as a weeknight side, a crowd-pleasing addition to a holiday spread, or honestly just a snack straight off the baking sheet.
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Learn more →4 servings
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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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