Chicken Free Paleo Smoky Paprika Sweet Potato Wedges
These smoky, caramelized sweet potato wedges are the kind of side dish that disappears from the platter before you even sit down. Roasted at high heat with avocado oil and a bold blend of smoked paprika, garlic powder, onion powder, and a hit of cayenne, they develop deeply golden edges and a tender, fork-soft center that's genuinely hard to stop eating. Keeping the skin on adds a little rustic texture and helps the wedges hold their shape through two rounds of roasting. The trick of flipping them onto the second cut side is what takes them from good to great — you get caramelization on both flat faces without any steaming or sogginess. Everything here is straightforward pantry-friendly spicing with zero fillers, binders, or anything processed, which is exactly what makes this recipe such a reliable fit for a grain-free, whole-food approach. A scatter of fresh flat-leaf parsley at the end brightens the whole dish and makes it look like you put in way more effort than you did. Serve them straight from the oven while the edges are still crisp and the centers are warm all the way through.
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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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