Sesame Free Roasted Sweet Potato Wedges with Garlic & Herbs
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn silky soft — this is the kind of side dish that disappears from the platter before you've even sat down. Coconut oil gives the wedges a subtle richness while helping them crisp up beautifully, and the combination of fresh rosemary, thyme, minced garlic, turmeric, and ginger makes every bite feel genuinely layered and interesting. A lot of store-bought seasoned potato products sneak in unexpected ingredients, so making these from scratch means you know exactly what's going into the bowl. The technique here matters: cutting the wedges to an even thickness and giving them space on the baking sheet ensures you get that deep golden crust rather than steamed, soggy results. Flipping halfway through is the small extra step that takes them from good to genuinely great. Finish with a scatter of fresh parsley if you have it on hand — it adds a bright pop of color and a clean herby note that ties everything together.
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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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