Celery 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 everything else on the table. The wedges go into the oven cut-side down so they develop deep, caramelized edges while staying creamy and tender all the way through. Avocado oil handles the high roasting temperature beautifully, helping every surface of the potato pick up that gorgeous color and smoky crust. The spice blend is bold but balanced, and the optional cayenne gives you just enough heat to keep things interesting without overwhelming the natural sweetness of the potato. This is a naturally paleo-friendly recipe with no grains, no legumes, and nothing processed — just whole ingredients doing exactly what they're supposed to do. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look like it came from a restaurant kitchen. Whether you're serving these alongside a protein or eating them straight off the pan, they are genuinely hard to stop eating.
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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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