Vegan Roasted Sweet Potato Wedges with Garlic & Herbs
Sweet potatoes roasted at high heat until their edges turn deeply caramelized and their centers go silky soft — this is the kind of side dish that disappears from the table before anything else. Coconut oil does the heavy lifting here, coating every wedge and helping that gorgeous browning happen without a drop of butter or animal fat. Turmeric and ginger bring a warm, earthy depth, while fresh rosemary and thyme make the whole kitchen smell incredible as these roast. The trick of flipping each wedge halfway through is what separates truly crispy edges from a soggy disappointment, so don't skip it. A final scatter of fresh parsley adds a bright pop of color right before serving. Whether you're building a full plant-based spread or just need a crowd-pleasing side, these wedges hold their own next to absolutely anything.
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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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