Tree Nut Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes hit differently when they come out of the oven with deeply caramelized edges and a smoky, spiced crust — and that's exactly what you get here. A bold blend of smoked paprika, garlic powder, onion powder, and a touch of cayenne coats every wedge before they roast at high heat, building layers of flavor that taste far more complex than the short ingredient list suggests. Keeping the skin on during roasting helps the wedges hold their shape and adds a satisfying bite alongside the tender, creamy interior. The trick of arranging them cut-side down and flipping halfway through is what drives that gorgeous caramelization without any fuss. Avocado oil handles the high oven temperature beautifully, making it a smart, clean choice that keeps everything paleo-friendly from start to finish. Store-bought seasoned potato products often sneak in additives or shared-facility allergens, so making these from scratch means you know exactly what's on your plate. Finish with a scatter of fresh parsley and serve straight away — these are at their absolute best the moment they come off the pan.
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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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