Yeast Free Paleo Smoky Paprika Sweet Potato Wedges
Sweet potatoes hit differently when they come out of a screaming-hot oven with caramelized edges and a spice crust that smells like a backyard cookout. The combination of smoked paprika, garlic powder, and a whisper of cayenne turns a humble root vegetable into something genuinely crave-worthy. Avocado oil helps every wedge roast up golden and crisp rather than steaming into mush, especially when you give each piece a little breathing room on the pan. The two-stage flip method — cut side down first, then rotated — means you get deep caramelization on both flat faces without any soggy spots. There's no leavening, no fermented ingredients, and no hidden additives to second-guess, just whole-food pantry staples that happen to work beautifully together. A scatter of fresh parsley at the end adds a bright, herby finish that balances all that smoky warmth. These wedges work as a bold side dish or an honest-to-goodness snack you'll want to make on repeat.
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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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