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've even sat down. The wedges go into a 425°F oven cut-side down, which means maximum contact with the pan and those deeply caramelized edges that make every bite genuinely irresistible. Avocado oil keeps things clean and paleo-friendly while helping the spice blend cling to every surface of the potato. Rye and other grains have no place here — the ingredient list is entirely whole foods, so there's no label-scanning or cross-contamination stress to worry about. A finishing scatter of fresh flat-leaf parsley adds a pop of color and a little brightness to balance the smoky heat. Whether you're serving these alongside a protein or just snacking straight off the baking sheet, they hit that perfect sweet-smoky-savory note every single time.
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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.
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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