Lupin Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a whisper of cayenne — this is the kind of side dish that disappears before anything else on the 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 roasting temperature beautifully, helping every surface of the potato pick up that rich, smoky spice coating. For anyone navigating lupin sensitivities, this recipe is naturally worry-free — every ingredient is a whole food or a straightforward spice, with zero legume-based flours or fillers hiding anywhere. That matters more than it sounds, since lupin flour has quietly made its way into a surprising number of seasoning blends and packaged snacks. Here, you control exactly what goes on the pan. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that makes the whole platter look as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!