Pistachio 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 from the platter before you even sit down. The wedges go into the oven cut-side down so they develop serious caramelization on both flat faces, giving you that slightly crispy, deeply savory edge with a fluffy, tender center. Avocado oil handles the high roasting temperature beautifully and keeps everything grain-free and compliant with a whole-foods approach. The spice blend does a lot of heavy lifting here — smoked paprika brings a subtle, almost barbecue-like depth that makes these taste far more complex than the short ingredient list suggests. Snack bowls, nut mixes, and spice blends can be sneaky sources of cross-contact in tree-nut-heavy kitchens, so building a dish entirely from whole vegetables and pantry spices is a genuinely clean, worry-free move. A scatter of fresh flat-leaf parsley at the end adds a bright pop of color and a little herbal freshness that balances the smoky heat. These are equally at home next to a weeknight protein or served as a crowd-pleasing appetizer straight off the sheet pan.
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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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