Seed Oil Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes are already a crowd-pleaser, but coating them in smoked paprika, garlic powder, and a touch of cayenne before roasting at high heat takes them somewhere genuinely special. The wedges come out with deeply caramelized edges and a tender, almost creamy interior — the kind of texture you only get when you give them real space on the pan and let the oven do its work. Avocado oil is the hero here, bringing a clean, neutral fat with a high smoke point that handles 425°F without breaking down or turning bitter the way many common cooking oils do. That matters a lot when you're trying to avoid the refined seed oils that sneak into so many packaged snacks and restaurant-style fries. Everything comes together in one bowl before hitting a parchment-lined sheet pan, which means minimal cleanup and maximum flavor payoff. A scatter of fresh parsley at the end adds a bright, herby finish that makes these look as good as they taste. Whether you're serving them as a side or snacking straight off the tray, these wedges are hard to stop eating.
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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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