Artificial Flavors 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. Every wedge gets tossed in a bold avocado oil spice blend, then laid cut-side down on a hot sheet pan so the edges caramelize into something almost crispy and deeply savory. No flavor packets, no seasoning blends with mystery additives — just whole spices and real ingredients you can read at a glance. That matters more than it sounds, because so many spice mixes and bottled seasonings sneak in artificial flavoring agents that have no business being in a simple roasted vegetable. Here, the smokiness comes entirely from smoked paprika, the heat from cayenne, and the depth from garlic and onion powder — nothing synthetic required. A handful of fresh flat-leaf parsley scattered over the top at the end adds a bright, herby finish that makes the whole platter look as good as it tastes. These wedges work as a weeknight side, a game-day snack, or honestly just something to eat straight off the pan while no one is watching.
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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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