Legume Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes hit differently when they come out of a screaming-hot oven with caramelized edges and a smoky, spiced crust — and that's exactly what you get here. Smoked paprika, garlic powder, onion powder, and a whisper of cayenne coat every wedge in a bold, layered seasoning blend that makes the natural sweetness of the potato pop. Avocado oil helps everything roast up beautifully without any legume-derived oils, so the ingredient list stays clean from start to finish. The technique matters too — wedges go cut-side down first, then flip partway through, which means you get deep caramelization on two sides instead of one. A fork sliding through the thickest part with zero resistance is your cue that they're done, and trust the process because the payoff is real. A scatter of fresh flat-leaf parsley at the end adds a bright, herby contrast that makes the whole platter look as good as it tastes. These are the kind of wedges that disappear fast, so consider making a double batch.
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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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