Nutmeg Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat until their edges turn deeply caramelized and their centers go completely tender — this is the kind of side dish that disappears from the platter before you even sit down. The spice blend here is doing serious work: smoked paprika brings a rich, almost campfire-like depth, while garlic powder, onion powder, and a pinch of cayenne build layers of savory heat that make every wedge genuinely exciting. Avocado oil helps the coating cling and encourages that gorgeous browning you want from oven-roasted wedges. Sweet potato recipes can sometimes lean on warm spices like nutmeg or allspice to round out the flavor, but this one skips all of that entirely — the smokiness and heat carry the dish on their own, and honestly, they carry it beautifully. Keeping the skin on adds a little rustic texture and means less prep work, which is always a win. A scatter of fresh flat-leaf parsley at the end brightens everything up and makes the finished platter look like it came out of a restaurant kitchen. These are the kind of wedges that convert people who think they don't care about sweet potatoes.
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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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