Honey Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn fork-tender — this is the kind of side dish that disappears before everything else on the table. The spice blend of smoked paprika, garlic powder, onion powder, and a hit of cayenne builds serious flavor without leaning on any sweetener, which makes it a natural fit for anyone avoiding honey or other added sugars. A lot of "sweet potato" recipes sneak in a drizzle of something sweet to amp up the flavor, but the natural sugars in the potato do all that work here on their own. Avocado oil helps the wedges roast rather than steam, and keeping the skin on means you get a little extra texture in every bite. The two-flip roasting method — cut side down first, then flipped partway through — is the key to getting that gorgeous caramelized crust on both flat sides. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together. These are equally at home next to a weeknight protein or as a crowd-pleasing addition to a bigger spread.
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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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