Turkey Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a whisper of cayenne — this is the kind of side dish that disappears from the platter before anything else does. The wedges go into a 425°F oven cut-side down, which means maximum contact with the pan and those deeply caramelized edges that make each bite genuinely irresistible. Avocado oil keeps everything grain-free and paleo-compliant without sacrificing the crispy, slightly charred exterior you're after. The spice blend does serious heavy lifting here — smoked paprika brings a rich, almost woodsy depth while the optional cayenne adds just enough heat to keep things interesting. There's no meat, no poultry, no complicated substitutions to navigate — just whole, clean ingredients that happen to taste incredible together. A scatter of fresh flat-leaf parsley at the end brightens the whole dish and makes it look like something you'd order at a restaurant. Whether you're serving these alongside a weekend cookout spread or just need a satisfying weeknight vegetable, they deliver every single time.
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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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