Anti Inflammatory Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes are one of the most powerful anti-inflammatory ingredients you can build a meal around, and roasting them at high heat with smoked paprika and avocado oil turns them into something genuinely crave-worthy. The wedges come out deeply caramelized at the edges with a tender, almost creamy interior — the kind of texture that makes it hard to stop at just a few. Avocado oil is a smart choice here because it handles high heat beautifully while contributing healthy monounsaturated fats that support rather than undermine an inflammation-conscious diet. The spice blend — smoked paprika, garlic powder, onion powder, and optional cayenne — layers bold, smoky flavor without any processed additives or inflammatory seed oils sneaking in. Keeping the skin on the sweet potatoes adds extra fiber and nutrients, and the single-layer roasting method ensures maximum caramelization rather than steaming. A scatter of fresh flat-leaf parsley at the end isn't just pretty — it adds a bright, herby finish that ties everything together. These wedges work as a satisfying side, a snack, or an easy base for a bigger bowl-style meal.
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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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