Chestnut Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat with smoked paprika and a whisper of cayenne are one of those side dishes that disappear from the platter before you even sit down. The wedges go into the oven cut-side down so they develop serious caramelization on both flat faces, giving you crispy, deeply golden edges and a fluffy, tender interior all in one bite. Avocado oil handles the high roasting temperature beautifully, and the blend of garlic powder, onion powder, and smoked paprika creates a smoky, savory crust that tastes far more complex than the short ingredient list suggests. Many packaged seasoning blends and snack foods that seem simple can hide unexpected tree nut derivatives, but every single component here is straightforward and easy to verify. There are no sauces, no coatings, and no mystery additives — just whole vegetables and spices you can read at a glance. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a bright herbal note that balances all that smoky warmth. These wedges work as a crowd-pleasing side, a game-day snack, or an easy weeknight addition that looks like you put in way more effort than you actually did.
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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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