Shellfish Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat with smoked paprika and a hit of cayenne are the kind of side dish that disappears before anything else on the table. The wedges go into the oven cut-side down so they develop deep, caramelized edges while staying creamy and tender all the way through — no soggy middles, no sad fries. Avocado oil handles the high roasting temperature beautifully, and the blend of garlic powder, onion powder, and smoked paprika creates a bold, earthy crust that tastes far more complex than the ingredient list suggests. This is naturally free from any seafood or shellfish — no hidden sauces, no questionable seasonings, just clean pantry staples you can trust. The optional cayenne gives you a gentle, slow-building heat that plays perfectly against the natural sweetness of the potato, and a scatter of fresh parsley at the end brightens the whole platter. Whether you're serving these alongside a weeknight protein or bringing them to a gathering, they hold their own as the most talked-about thing on the table.
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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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