Almond Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a whisper of cayenne — this is the kind of side dish that disappears before anything else on the table. The wedges go into a 425°F oven cut-side down, which means maximum contact with the pan and those deeply caramelized edges that make every bite genuinely addictive. Avocado oil keeps everything paleo-compliant and helps the spice blend cling to every surface, so you get bold, smoky flavor all the way through. The whole spice lineup — smoked paprika, garlic powder, onion powder, black pepper — is naturally free from tree nuts, so there's no label-reading stress or substitution gymnastics required here. Flipping the wedges halfway through is the small but crucial step that gets you caramelization on both cut sides instead of just one. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a little brightness to balance the heat. These are just as good alongside a protein as they are eaten straight off the 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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