Low Sugar Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes are naturally sweet enough that they need absolutely nothing extra to shine — and this recipe leans into that truth completely. A bold spice blend of smoked paprika, garlic powder, onion powder, and a touch of cayenne transforms humble wedges into something deeply savory, smoky, and just a little bit fiery. Roasting them cut-side down at a high heat is the move here, coaxing out caramelized edges without a single drop of added sugar or syrup in sight. For anyone navigating a no-added-sugar lifestyle, this is the kind of side dish that genuinely feels indulgent while staying completely on track. The avocado oil helps everything crisp up beautifully, and keeping the skin on adds texture and makes prep refreshingly simple. A scatter of fresh parsley at the end brightens the whole platter and makes it look like something you'd order at a restaurant. These wedges are equally at home next to a weeknight protein or as a crowd-pleasing snack straight off the sheet pan.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 3 medium), scrubbed
- 2 tbsp avocado oil
- 1 ½ tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Position a rack in the lower third of the oven and preheat to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Cut each sweet potato in half lengthwise, then cut each half into 3–4 wedges roughly 1 inch thick at the widest point, keeping the skin on.
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