
Sweet potatoes are one of those ingredients that genuinely shine when treated right, and roasting them at high heat with smoked paprika and avocado oil is exactly the kind of treatment they deserve. The wedges come out with deeply caramelized edges and a tender, fork-soft center that makes them impossible to stop eating. Managing eosinophilic esophagitis often means navigating a long list of common trigger foods, and many snack or side dish recipes are loaded with dairy, wheat, eggs, or soy — none of which appear here. Every ingredient in this recipe is straightforward and whole-food based, so you can feel confident about what's going into the pan. The spice blend of garlic powder, onion powder, and smoked paprika builds serious flavor without relying on anything processed or potentially problematic. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole platter look as good as it tastes. These wedges work just as well as a weeknight side dish as they do a crowd-pleasing snack straight off the baking sheet.
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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.
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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