Low Iodine Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes are already a weeknight hero, but coat them in smoked paprika, garlic powder, and a touch of cayenne and you've got something genuinely crave-worthy coming out of the oven. The skin stays on for extra texture, and roasting them cut-side down at high heat means you get those deeply caramelized edges that make the whole tray disappear fast. Avocado oil keeps things clean and paleo-friendly while helping every wedge crisp up beautifully without any dairy or processed coatings. For anyone managing iodine intake, this recipe is a natural fit — it skips the usual culprits like iodized salt, seafood-based seasonings, and dairy, relying instead on pure spices and a finishing scatter of fresh parsley. The seasoning blend is bold enough to stand on its own, but the optional cayenne gives you a little heat that plays perfectly against the natural sweetness of the potato. These wedges work as a satisfying side dish or an honest-to-goodness snack straight off the baking sheet.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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