Mustard Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potato wedges are one of those sides that feel indulgent but are actually built on nothing but whole, clean ingredients. These get their serious depth of flavor from smoked paprika, garlic powder, onion powder, and a hit of cayenne — a spice lineup that's naturally free of any mustard, which can sneak into spice blends and store-bought seasonings more often than you'd expect. Roasting them cut-side down at a high heat is the move that creates those deeply caramelized edges while keeping the inside tender and almost creamy. The avocado oil handles the high temperature beautifully and helps every wedge develop that gorgeous, slightly crispy exterior. Flipping them halfway through ensures both cut sides get that caramelized crust rather than just one. A scatter of fresh parsley at the end 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 you might want to make a double batch.
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!