Breastfeeding Friendly Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes are one of those ingredients that genuinely pull their weight when you're nursing — naturally rich in complex carbohydrates and nutrients that support a busy, hungry body. These wedges are roasted at high heat until the edges go deeply caramelized and the insides turn buttery-soft, which is exactly the kind of satisfying, wholesome food you want on rotation right now. Smoked paprika and garlic powder do the heavy lifting on flavor, giving every wedge a warm, slightly smoky depth that makes them feel far more indulgent than they actually are. Avocado oil keeps everything grain-free and clean, so there's no need to second-guess what's going into your body or your baby's. A pinch of cayenne is totally optional, which is a nice touch if you're being cautious about spice while breastfeeding. The skin stays on throughout roasting, adding a little texture and keeping prep refreshingly simple. Finish with a scatter of fresh parsley and serve straight from the oven — these disappear fast.
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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)
Can be omittedflat-leaf parsley
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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