Artificial Food Coloring Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat with smoked paprika and garlic powder are one of those combinations that feel almost too simple for how good they turn out. The wedges go into the oven cut-side down so they develop deep caramelization on both flat sides, giving you crispy edges and a creamy, tender center without any frying. Every bit of color on the plate comes from real ingredients — the vivid orange of the potato itself, the rust-red of smoked paprika, and a scatter of fresh parsley to finish — so there's zero need for dyes or artificial enhancers of any kind. That's genuinely reassuring when so many packaged seasoning blends and frozen potato products sneak in synthetic colorants you'd never expect. Avocado oil keeps things clean and helps the spice coating cling evenly to every wedge, while the optional cayenne adds a gentle kick if you want a little heat. These are the kind of wedges that disappear fast straight off the baking sheet, but they also hold up beautifully as a side next to just about anything.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!