Oats Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a whisper of cayenne — this is the kind of side dish that quietly steals the show at the dinner table. The wedges go into the oven cut-side down, which means maximum contact with the pan and those deeply caramelized edges that make each bite genuinely irresistible. Avocado oil handles the high roasting temperature beautifully, helping the spice blend cling to every surface and develop a rich, smoky crust without burning. For anyone navigating grain-free eating, this recipe is naturally in the clear — every single ingredient is whole and unprocessed, with zero hidden fillers or starchy coatings to worry about. The spice mix comes together in one bowl, the wedges roast on a single sheet pan, and cleanup is minimal. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a bright herby note that balances all that warmth from the paprika and cayenne. Whether you're serving these alongside grilled protein or just eating them straight off the pan, they disappear fast.
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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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