Nitrate & Nitrite Free Paleo Smoky Paprika Sweet Potato Wedges
These oven-roasted sweet potato wedges hit every note you want from a satisfying side — caramelized edges, a smoky-sweet depth from the smoked paprika, and just enough heat from the optional cayenne to keep things interesting. Keeping the skin on adds a little rustic texture and helps the wedges hold their shape through two rounds of high-heat roasting. The spice blend is built entirely from pantry staples like garlic powder, onion powder, and black pepper, so there's nothing processed or cured hiding in the mix — exactly what you want when you're avoiding preservatives commonly found in packaged seasonings and snack foods. Avocado oil handles the 425°F oven beautifully, giving each wedge a golden, slightly crispy exterior without any off flavors. The trick of flipping them halfway through is what gets you that deep caramelization on both cut sides rather than just one. A scatter of fresh flat-leaf parsley at the end brightens the whole platter and makes it look like something you'd order at a restaurant. These are the kind of wedges that disappear fast, so you might want to make a double 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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