Citrus Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges turn deeply caramelized and their centers go completely tender — 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 a single drop of citrus, making it a genuinely easy win for anyone navigating citrus-free cooking. So many spiced potato recipes sneak in lemon juice or orange zest for brightness, but the natural sweetness of the potatoes and the smokiness of the paprika do all that heavy lifting here. Avocado oil helps the wedges roast rather than steam, which is the secret to getting those gorgeous caramelized edges and a fork-tender interior. Keeping the skin on adds a little rustic texture and helps the wedges hold their shape through two rounds of roasting. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a clean, herby finish that ties everything together. These are the kind of wedges you'll find yourself making on repeat.
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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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