Pork Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat with smoked paprika are one of those combinations that just make sense — caramelized edges, a little heat from cayenne, and a deep, smoky backbone that makes every wedge feel intentional. Avocado oil helps the spice blend cling to every surface, so you get that gorgeous crust rather than a soggy, steamed result. The trick of roasting cut-side down first, then flipping, is what drives the caramelization on both flat faces — no grill, no frying, just a hot oven doing its thing. These wedges are naturally free from any processed meats or cured pork products that sometimes sneak into spice blends or seasoning packets at the store, so you can season with confidence using whole, clean ingredients. A scatter of fresh flat-leaf parsley at the end brightens the whole plate and makes them look as good as they taste. Serve them straight from the oven while the edges are still crisp — they disappear fast.
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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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