Mushroom Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat with smoked paprika and a hit of cayenne are 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 keeps everything paleo-compliant and handles the high roasting temperature beautifully, helping the spice blend cling to every surface. Garlic powder, onion powder, and smoked paprika do serious flavor work here — no complicated technique required, just a good toss and some patience while the oven does its thing. For anyone navigating a mushroom-free lifestyle, this recipe is naturally in the clear — no umami shortcuts, no hidden fungi, just clean whole-food ingredients from start to finish. 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. These wedges work as a weeknight side, a game-day snack, or honestly just something to eat 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
- 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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