Mediterranean Diet Friendly Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes are already a Mediterranean pantry staple, and roasting them at high heat with smoked paprika, garlic, and a touch of cayenne turns a humble root vegetable into something genuinely crave-worthy. The skin stays on throughout, which adds texture and keeps all that natural goodness intact while the cut sides press against the hot pan and caramelize into deeply golden edges. Avocado oil handles the high roasting temperature beautifully, and the spice blend does all the heavy lifting — no complicated prep, no long ingredient list. The trick of flipping each wedge halfway through is what separates truly caramelized results from a soggy disappointment, and it's worth the extra minute. A scatter of fresh flat-leaf parsley at the end brightens the whole dish and makes it look like something you'd order at a sun-drenched taverna. This is the kind of side that disappears fast, so consider doubling the 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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