Fructose Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes can be a tricky call on a fructose-conscious plan, but in moderate portions they're generally well tolerated — and roasting them at high heat draws out their natural depth without any added sugars or sweeteners hiding in the mix. Every ingredient here is clean and straightforward: avocado oil, a bold spice blend of smoked paprika, garlic powder, onion powder, and a whisper of cayenne, plus the potatoes themselves with the skin left on for texture. The result is a tray of deeply caramelized wedges with crispy edges, smoky warmth, and just enough heat to keep things interesting. Positioning the rack low in a 425°F oven and flipping the wedges halfway through is the move that gets you that gorgeous char without any sogginess. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that makes the whole platter look like it came out of a restaurant kitchen. These are the kind of wedges that disappear fast, so you might want to make a double batch.
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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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