Sweet Potato Wedges with Herbs

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Sweet Potato Wedges with Herbs

We love sweet potatoes and I serve them several ways. Tonight I made Herb Rack of Lamb and thought this would be a perfect side!

 Perfect for serving in my Le Creuset Pumpkin Cocotte! 


  • 2 tablespoons coconut oil, melted
  • 2 tablespoons olive oil or coconut oil
  • 2 tablespoons chopped fresh Italian parsley
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon fresh roesmary
  • 1/2 teaspoon garlic powder
  • 1 1/2 pounds sweet potatoes, peeled, cut into 1/2-inch-wide slices, wedges


  1. Preheat oven to 475°F.

  2. Brush a large baking sheet with coconut oil (you can also cover the pan with aluminum foil then brush with coconut oil).

  3. In a bowl combine 2 tablespoons olive oil or coconut oil.  Add in parsley, thyme, rosemary and garlic powder.  Stir together.

  4. Spread sweet potatoes in single layer on prepared baking sheet.

  5. Brush each wedge with herb mixture.

  6. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes.

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