Carrageenan 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 worth it. Avocado oil keeps the coating clean and paleo-friendly, and the spice blend is built entirely from pantry staples you can trust — no processed sauces, no thickeners, nothing hidden. Carrageenan is a sneaky additive that shows up in all kinds of packaged seasonings and condiment-style dips, so making your own spice mix from scratch is the smartest move here. Every ingredient in this recipe is whole and straightforward, which means you get bold, smoky flavor without any of the label-reading stress. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole platter together. These wedges work as a crowd-pleasing appetizer, a weeknight side, or honestly just a snack you eat standing over the baking sheet.
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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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