Emulsifier Free 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 before anything else on the table. The wedges go into the oven cut-side down so they develop those deeply caramelized, almost crispy edges that make every bite genuinely satisfying. Avocado oil is the only fat here, which means there are no hidden additives or synthetic emulsifiers to worry about — just a clean, whole-food ingredient that handles high-heat roasting beautifully. Many packaged seasoning blends and bottled sauces sneak in emulsifying agents, so building the spice mix yourself from scratch is the smartest move for keeping things truly clean. The flip halfway through is a small but important step that gives you caramelization on both cut sides rather than just one. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a bright herbal note that balances the smokiness perfectly. These wedges work as a crowd-pleasing side, a snack straight off the tray, or the base of a bigger bowl — and they come together with almost no effort.
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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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