Sesame Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes are already one of the most satisfying vegetables you can roast, and coating them in smoked paprika, garlic powder, and a hit of cayenne takes them somewhere genuinely crave-worthy. The avocado oil helps every wedge caramelize beautifully in a hot oven, giving you crispy, deeply golden edges with a tender, almost creamy interior. Sesame oil and tahini show up in a surprising number of roasted vegetable recipes and restaurant-style sides, so having a bold, flavor-packed alternative that skips both entirely is a real win. Every ingredient here is straightforward and clean, which makes this a great go-to when you need something crowd-pleasing without the label-reading stress. The two-flip roasting method — cut side down first, then flipped partway through — is the secret to getting that caramelized crust on multiple sides rather than just one. A scatter of fresh parsley at the end keeps things bright and pulls the whole platter together. These wedges work as a side dish, a snack, or honestly just something you eat standing over the baking sheet.
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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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