Hazelnut Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a hint of cayenne — this is the kind of side dish that quietly steals the show at the dinner table. The wedges go into the oven cut-side down so they develop those deeply caramelized, slightly crispy edges while staying tender and creamy all the way through. Avocado oil handles the high heat beautifully and keeps everything grain-free and clean, which is exactly what a paleo plate calls for. For anyone navigating tree nut allergies, this recipe is naturally worry-free — every single ingredient is a straightforward whole food with no hidden oils or blended spice mixes that might sneak in unwanted allergens. The spice blend does serious work here: smoky, savory, and just a little fiery if you go for the cayenne. A handful of fresh parsley scattered over the top at the end adds a bright, herby finish that makes the whole platter look as good as it tastes. These wedges are best served straight from the oven while the edges are still crackling.
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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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