Soy Free Paleo Smoky Paprika Sweet Potato Wedges

Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn silky soft — this is the kind of side dish that disappears before everything else on the table. Smoked paprika, garlic powder, onion powder, and a hit of cayenne come together in an avocado oil base that coats every wedge in bold, smoky flavor before they ever hit the oven. Keeping the skin on adds a little rustic texture and helps the wedges hold their shape through two rounds of roasting, so you get that satisfying contrast between crispy edges and tender flesh. Soy-based oils and sauces have a sneaky way of showing up in spice blends and store-bought seasoned fries, but every ingredient here is straightforward and easy to verify. The double flip method — cut-side down first, then flipped to the other cut side — means you get caramelization on both flat faces without any fussing. A scatter of fresh flat-leaf parsley at the end brightens the whole platter and makes it look like something you'd order at a restaurant. These wedges work as a crowd-pleasing appetizer, a weeknight side, or honestly just a snack you eat standing over the baking sheet.

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