MSG Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat with smoked paprika and avocado oil are honestly one of the most satisfying things you can pull out of an oven. The wedges go in cut-side down so they develop deep caramelization on both flat surfaces, giving you crispy, almost charred edges with a fluffy, tender center. Every ingredient here is a whole food you can actually pronounce — no flavor packets, no seasoning blends with mystery additives, no hidden glutamates lurking in the spice mix. The blend of garlic powder, onion powder, and smoked paprika does all the heavy lifting, building that rich, savory depth that usually makes people reach for processed shortcuts. A pinch of cayenne is optional but highly recommended if you want a little heat cutting through the natural sweetness of the potato. Fresh parsley scattered over the top right before serving adds a bright, herby finish that makes the whole platter look as good as it tastes. These are the kind of wedges that disappear 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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