Beef Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat with smoked paprika and a whisper of cayenne are one of those side dishes that disappear from the platter before you even sit down. The spice blend — smoked paprika, garlic powder, onion powder, and a little black pepper — coats every wedge in a deeply savory crust that caramelizes beautifully against the natural sweetness of the potato. Avocado oil helps everything crisp up at 425°F without burning, and keeping the skin on adds a satisfying bite to the edges. The trick of roasting cut-side down and then flipping halfway through means you get caramelization on two sides, not just one. This is a naturally plant-forward recipe with zero animal products in sight, so it fits effortlessly into a beef-free lifestyle without any substitutions or workarounds needed. A scatter of fresh flat-leaf parsley at the end brightens the whole dish and makes it look like something you'd order at a trendy restaurant. Serve them straight from the oven while the edges are still crackling.
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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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