Wheat 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 before anything else on the table. The wedges go into the oven cut-side down so they develop serious caramelization on both flat faces, giving you those deeply golden, slightly crispy edges with a fluffy, tender interior. Avocado oil handles the high roasting temperature beautifully and keeps everything grain-free and clean from start to finish. Every single ingredient here is naturally free of wheat and gluten-containing grains, so there's no swapping, substituting, or label-reading required — just real, whole food. The spice blend does a lot of heavy lifting: smoked paprika brings a subtle, almost barbecue-like depth, while the optional cayenne adds just enough heat to keep things interesting. 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 work as a weeknight side, a game-day snack, or honestly just a reason to turn on the oven.
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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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