Pregnancy Friendly Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes are one of those ingredients that genuinely shine during pregnancy — packed with folate, potassium, and beta-carotene, they're the kind of nourishing whole food you actually want to be eating right now. These wedges get roasted at high heat until the edges are deeply caramelized and the insides are completely tender, which means you're getting all that goodness in the most satisfying form possible. Smoked paprika, garlic powder, and onion powder create a bold, savory crust that makes these taste far more indulgent than they are. Avocado oil keeps everything clean and grain-free, so there's no need to second-guess the ingredient list. The cayenne is completely optional, which is a thoughtful touch if your stomach has been a little unpredictable lately. A handful of fresh parsley scattered on top at the end adds a bright, clean finish that pulls the whole platter together. These are the kind of wedges you'll find yourself making on repeat — simple enough for a weeknight, impressive enough to put on the table for company.
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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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