Almond Free Paleo Sweet Potato Fries
Crispy, smoky, and just a little spicy, these oven-roasted sweet potato fries hit every note you want from a satisfying side or snack. The trick is preheating the sheet pan before the fries ever touch it — that burst of direct heat from below is what gives you those beautifully browned edges instead of a soggy, steamed result. Avocado oil keeps things clean and paleo-friendly while standing up to the high roasting temperature without burning. Smoked paprika and garlic powder do the heavy lifting on flavor, with optional cayenne for anyone who likes a little kick. Tree nut concerns are completely off the table here — every ingredient is a whole food or simple spice, so there's nothing to second-guess on the label. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole plate look as good as it tastes. Get them out of the oven and onto the table fast, because these are at their best the moment they come off the pan.
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes (about 3 medium), peeled
- 2 tbsp avocado oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For serving
- 1–2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place a large sheet pan in the oven while it preheats — a hot pan helps the fries crisp on the bottom rather than steam.
- 2
Cut the peeled sweet potatoes into sticks about 1/4-inch thick and 3 inches long, keeping the pieces as uniform as possible so they cook evenly.
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