Gelatin 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 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 creamy, fork-tender interior. Avocado oil handles the high roasting temperature beautifully, helping every surface of the spice rub turn sticky and fragrant rather than steamed and soft. Gelatin sneaks into a surprising number of packaged seasonings and spice blends as a filler or anti-caking agent, but here every ingredient is whole and straightforward — nothing processed, nothing hidden. The spice mix comes together in the same bowl you use to toss the wedges, which means minimal cleanup and maximum flavor coating. A scatter of fresh flat-leaf parsley at the end adds a bright, herby contrast to all that smoky warmth. These are equally at home next to a weeknight protein or piled onto a board as a crowd-pleasing appetizer.
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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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