Coconut 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 it even makes it to the table. The spice blend of smoked paprika, garlic powder, onion powder, and a hit of cayenne gives every wedge a bold, smoky warmth that feels anything but plain. Avocado oil helps the coating cling and encourages that gorgeous char without any need for dairy, grains, or tropical oils that can sneak into store-bought seasoning blends. Keeping the skin on adds texture and helps the wedges hold their shape through two rounds of roasting, so you get crispy edges and a fork-tender interior in the same bite. A scatter of fresh parsley at the end brightens the whole platter and makes it look as good as it tastes. This is a genuinely easy recipe that works as a weeknight side, a game-day snack, or a meal-prep staple you'll come back to again and again.
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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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