Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat until the edges are deeply caramelized and the insides are fork-tender — this is the kind of side dish that disappears before anything else on the table. A bold spice blend of smoked paprika, garlic powder, onion powder, and a pinch of cayenne coats every wedge in layers of smoky, savory flavor that feels anything but plain. Avocado oil is the fat of choice here, making it a clean, grain-free, and dairy-free option that fits naturally into a whole-foods eating approach without any substitutions or workarounds. The technique matters too — wedges go cut-side down on a parchment-lined sheet and get flipped halfway through, so you get two caramelized surfaces instead of one. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole plate together. It serves four and comes together with minimal prep, making it an easy weeknight win or a crowd-pleasing addition to any gathering.
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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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