Pecan Free Paleo Smoky Paprika Sweet Potato Wedges

Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn melt-in-your-mouth tender — this is the kind of side dish that quietly steals the show at the dinner table. A bold spice blend of smoked paprika, garlic powder, onion powder, and a whisper of cayenne coats every wedge before it hits the oven, building layers of smoky, savory heat that taste far more complex than the ingredient list suggests. Avocado oil helps everything crisp up beautifully without any refined or inflammatory oils, keeping the whole recipe clean and paleo-compliant from start to finish. The two-flip roasting method — cut-side down first, then flipped to the other cut side — ensures maximum contact with the hot pan and that gorgeous caramelization on both faces. There are no nuts, nut oils, or nut-based coatings anywhere in this recipe, so you can serve it confidently at gatherings where tree nut allergies are a concern. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that balances all that smoky depth. These wedges are equally at home alongside a weeknight protein or as a crowd-pleasing addition to a holiday spread.

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