Rice 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 off the platter before you've even sat down. 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, creamy interior. Avocado oil handles the high roasting temperature beautifully, helping every surface of the wedge get that irresistible char without burning. The spice blend does a lot of heavy lifting here — smoky, savory, and just a little punchy — so the finished wedges taste far more complex than the short ingredient list suggests. For anyone navigating a grain-free lifestyle, this is exactly the kind of crowd-pleasing recipe that proves you're not missing a thing. A scatter of fresh parsley at the end adds a bright pop of color and freshness that makes the whole platter look like it came out of a restaurant kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!