Cinnamon Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes are one of those ingredients that can go in a dozen directions, and this smoky, caramelized version might just be the best one. The wedges get coated in a bold blend of smoked paprika, garlic powder, onion powder, and a hit of cayenne before hitting a hot oven, so the flavor is anything but one-note. Roasting them cut-side down on parchment at 425°F is the move — it creates those deeply golden edges and a fork-tender interior without any fuss. For anyone avoiding cinnamon, sweet potato recipes can be a minefield since that spice shows up constantly in roasted and baked versions, but this one leans entirely into savory smokiness instead. Every ingredient here is straightforward and whole-food, which makes it a natural fit for a paleo table without feeling like a compromise. A scatter of fresh parsley at the end adds a little brightness that ties the whole thing together. These are the kind of wedges that disappear fast, so you might want to make a double batch.
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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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