Citric Acid Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn silky soft — this is the kind of side dish that disappears before anything else on the table. The spice blend of smoked paprika, garlic powder, onion powder, and a touch of cayenne builds serious flavor without relying on any citrus-based additives or preservatives that sneak into so many packaged seasonings. Avocado oil helps everything crisp up beautifully, and keeping the skin on adds a little rustic texture that makes each wedge feel substantial. For anyone navigating a citric acid restriction, this recipe is refreshingly straightforward — every single ingredient is whole and easy to verify. The two-flip roasting method is the real secret here, giving you caramelized cut sides on both faces and a fork-tender interior all the way through. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a clean, herby finish that ties it all together. These wedges work as a crowd-pleasing side, a snack straight off the pan, or the base of a bigger bowl situation.
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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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