Brazil Nut Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes are already one of the most satisfying vegetables you can roast, and coating them in smoked paprika, garlic powder, and a touch of cayenne takes them somewhere genuinely crave-worthy. The wedges go into a hot 425°F oven cut-side down, which means you get that deep, caramelized crust on two sides without any frying or fuss. Avocado oil handles the high heat beautifully and keeps everything paleo-friendly from start to finish. A lot of spice blends and packaged seasonings sneak in additives or are processed on shared lines with tree nuts, so mixing your own blend here — with ingredients you already know — is a smart and simple fix. The skin stays on throughout roasting, adding a little rustic texture and helping the wedges hold their shape as they turn tender all the way through. Finish with a scatter of fresh parsley if you want a pop of color, then get them on the table fast because they disappear quickly.
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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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