Gut Friendly Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes are already one of the most gut-friendly vegetables you can eat, and roasting them at high heat with the skin on keeps all that fiber and goodness intact. The spice blend here — smoked paprika, garlic powder, onion powder, and a whisper of cayenne — builds serious depth without relying on anything processed or hard to digest. Avocado oil is the fat of choice, which means no inflammatory seed oils and a beautifully clean finish. The trick of flipping the wedges halfway through roasting is what takes these from soft and steamed to deeply caramelized on both cut sides, giving you that satisfying crispy edge with a tender, creamy center. A scatter of fresh flat-leaf parsley at the end adds a bright, herby lift that makes the whole platter look as good as it tastes. These work as a hearty side dish or an honest-to-goodness snack you can feel great about eating.
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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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