Paraben 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 disappears before everything else on the table. The wedges go into the oven cut-side down so they develop those deeply caramelized edges that make each bite smoky, slightly sweet, and genuinely craveable. Avocado oil is the fat of choice here, which keeps things clean and paleo-friendly while standing up beautifully to the 425°F heat without burning. Every ingredient in the spice blend is a straightforward pantry staple — no blended seasonings, no additives, nothing that raises flags for people keeping a close eye on what goes into their food. That matters more than it sounds, because pre-made spice mixes and bottled sauces are common sources of hidden compounds that paraben-conscious cooks try to avoid. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that pulls the whole platter together. These wedges work as a crowd-pleasing side, a game-day snack, or honestly just dinner on their own straight off the baking sheet.
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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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