Vegan Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes are already a crowd-pleaser, but coating them in smoked paprika, garlic powder, and a touch of cayenne before roasting at high heat takes them somewhere genuinely special. The wedges go into the oven cut-side down so they develop deep caramelization on both flat sides — no soggy edges, just golden, slightly crispy surfaces with a tender, creamy interior. Avocado oil handles the high roasting temperature beautifully and keeps everything completely plant-based without any compromise on flavor or texture. The spice blend does all the heavy lifting here, building layers of smoky warmth and gentle heat that make these feel far more exciting than a standard side dish. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that balances the richness of the roasted potato. These work just as well as a shareable appetizer as they do alongside a main, and the ingredient list is short enough that you probably have most of it in your pantry already.
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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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