Peanut Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes hit differently when they're roasted at high heat until the edges go deeply caramelized and the inside turns buttery soft. The spice blend here — smoked paprika, garlic powder, onion powder, and a kick of cayenne — coats every wedge before it ever touches the pan, so the flavor is bold all the way through. Avocado oil helps everything crisp up beautifully without any of the store-bought seasoning blends that can hide unexpected additives or allergens. The technique of flipping each wedge halfway through roasting is the real secret, giving you two caramelized cut sides instead of one. A scatter of fresh parsley at the end keeps things bright and pulls the whole plate together. These are the kind of wedges that disappear fast, whether you're serving them as a side or just snacking straight off the tray.
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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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