Pescatarian 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 so they develop serious caramelization on both flat faces, giving you crispy, deeply golden edges and a tender, almost creamy interior. Avocado oil handles the high heat beautifully, and the spice blend coats every surface for flavor in every single bite. A scatter of fresh parsley at the end adds a bright pop of color and freshness that balances the smoky warmth. This is naturally free from grains, legumes, and dairy, so it fits cleanly into a whole-foods approach without any substitutions or workarounds. Whether you're serving it alongside grilled fish or building a plant-forward plate, these wedges are satisfying enough to anchor the whole meal.
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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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