Lactose Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes are already a weeknight hero, but tossing them in smoked paprika, garlic powder, and a hit of cayenne takes them somewhere genuinely crave-worthy. The avocado oil helps every wedge caramelize beautifully in a hot oven, giving you crispy, deeply golden edges and a tender, almost buttery center — no dairy required, not even a little. That's actually what makes this recipe so effortless for anyone avoiding lactose: the ingredient list is naturally free of butter, cream, or cheese, so there's nothing to swap out or second-guess. Roasting cut-side down first is the move that builds that caramelized crust, and flipping halfway through ensures both sides get their moment. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look like it came from a restaurant. These wedges work as a bold side dish, a shareable snack, or honestly just dinner on their own when you need something satisfying fast.
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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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