Eggless Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a whisper of cayenne — this is the kind of side dish that disappears from the platter before you've even sat down. The wedges go into the oven cut-side down so they develop serious caramelization on both flat faces, giving you crispy, deeply golden edges and a tender, almost creamy interior. Avocado oil handles the high roasting temperature beautifully, helping every surface of the wedge pick up that smoky, spiced coating without burning. Since the whole recipe is built around whole-food pantry staples and fresh produce, there's nothing hidden to worry about — no binders, no coatings, no fillers. The optional cayenne gives it a gentle kick that plays perfectly against the natural sweetness of the potato, and a scatter of fresh parsley at the end brightens the whole plate. These wedges work as a bold weeknight side, a crowd-pleasing game-day snack, or an easy addition to a bigger spread — and they come together with almost no prep work at all.
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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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