Celery Free Paleo Sweet Potato Fries
Crispy, smoky, and just a little bit 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 so the fries sear on contact instead of turning soft and soggy — it's a small step that makes a genuinely big difference. Avocado oil, smoked paprika, garlic powder, and a pinch of cayenne do all the heavy lifting here, building bold flavor from a short, clean ingredient list. There's no filler, no starch coating, and nothing hidden to worry about — just real food that happens to taste incredible. Cutting the sweet potatoes into uniform sticks is worth the extra minute of prep, since even sizing means every fry finishes cooking at the same time. A scatter of fresh parsley at the end adds a pop of color and a little brightness that pulls the whole plate together. These are best eaten straight off the pan while the edges are still crackling.
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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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