BHA & BHT 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 satisfying. Avocado oil keeps things clean and paleo-friendly, and every single ingredient here is a whole, recognizable food — no preservatives, no synthetic antioxidants, nothing you'd need to look up on a label. That matters a lot when you're avoiding BHA and BHT, which sneak into packaged spice blends, oils, and processed snacks far more often than most people realize. By building your own spice mix from scratch with smoked paprika, onion powder, and garlic powder, you stay completely in control of what goes on the plate. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that makes these look as good as they taste. Serve them straight from the oven while the edges are still crisp and the centers are fork-tender.
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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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