Caffeine Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat with smoked paprika and a bold spice blend are one of those side dishes that genuinely surprise people with how satisfying they are. The wedges go into the oven cut-side down so they develop deep caramelization on both flat sides, giving you that slightly crispy edge and tender, creamy interior in every bite. Avocado oil handles the high roasting temperature beautifully, helping the garlic powder, onion powder, and cayenne cling to every surface and build real depth of flavor. There's nothing here that sneaks in caffeine — no chocolate, no tea extracts, no energy-boosting additives — just whole, clean ingredients that happen to taste incredible together. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that makes the whole platter look as good as it tastes. These wedges work as a crowd-pleasing side for weeknight dinners or as a shareable snack that disappears fast, no dipping sauce required.
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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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