Ginger 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 a 425°F oven cut-side down, which means maximum contact with the pan and those deeply caramelized edges that make every bite genuinely satisfying. Avocado oil keeps things clean and paleo-friendly while helping the spice blend cling to every surface of the potato. For anyone avoiding ginger, spice blends and packaged seasonings can be a minefield, but here every single ingredient is spelled out — no mystery blends, no hidden additions. The flip halfway through roasting is the small but crucial move that gets you caramelization on both cut sides instead of just one. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a little brightness to balance the smoky heat. These wedges work as a weeknight side, a game-day snack, or honestly just a reason to turn on the oven.
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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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