Vegetarian 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 truly special. The skin stays on throughout, which adds a little rustic texture and helps the wedges hold their shape as they caramelize in the oven. Avocado oil is the fat of choice here, and it handles the 425°F heat beautifully while letting all those bold spices shine rather than compete. The trick of roasting cut-side down first, then flipping, means you get deeply golden edges on two sides — no soggy wedges in sight. A scatter of fresh flat-leaf parsley at the end adds a bright, herby finish that makes the whole platter look as good as it tastes. These are the kind of wedges that disappear fast, whether you're serving them as a side dish or just snacking straight 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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