Brazil Nut Free Paleo Sweet Potato Fries
Crispy, smoky, and just a little spicy, these roasted sweet potato fries hit every note you want from a satisfying side dish or snack. Avocado oil gives them a beautifully golden edge, while smoked paprika and garlic powder layer in a warmth that makes plain fries feel like a distant memory. The trick of preheating the sheet pan before the fries ever touch it is a small step that makes a huge difference — you get that coveted crisp bottom instead of a soggy, steamed result. Every ingredient here is whole and straightforward, so there's no need to scan labels or worry about hidden additives sneaking into your meal. The optional cayenne adds a gentle kick, and a scatter of fresh parsley at the end keeps things bright and fresh. These are the kind of fries that disappear fast, so you might want to make a double batch.
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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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