Red Meat Allergy Friendly Paleo Smoky Paprika Sweet Potato Wedges
These smoky, caramelized sweet potato wedges are the kind of side dish that disappears from the platter before you even sit down. Roasted at high heat with avocado oil and a bold blend of smoked paprika, garlic powder, and a whisper of cayenne, they develop deeply golden edges and a tender, creamy interior that's genuinely hard to stop eating. The skin stays on throughout, adding a little rustic texture and helping the wedges hold their shape as they roast. Since this recipe is built entirely around plants and whole-food pantry staples, there's no red meat or hidden animal-derived ingredients to navigate — just clean, straightforward cooking you can feel good about. Spacing the wedges out and flipping them halfway through is the move that takes these from soft and steamed to properly caramelized and crisp at the edges. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that balances all that smoky warmth. Whether you're serving them alongside grilled chicken or just eating them straight off the sheet pan, these wedges earn a permanent spot in the rotation.
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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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