Citric Acid Free Paleo Sweet Potato Fries
Sweet potato fries are one of those sides that sound simple but so often disappoint — either soggy, bland, or loaded with seasoning blends that sneak in citric acid as a preservative. This version keeps everything clean and straightforward, relying on whole sweet potatoes, avocado oil, and a handful of pure spices you can trust. The smoked paprika and garlic powder do serious flavor work here, with an optional hit of cayenne if you want a little heat. The real trick is preheating the sheet pan so the fries hit a hot surface the moment they go in, giving you those crispy, caramelized edges without any fuss. Cutting the sticks to a uniform size and giving them room to breathe on the pan means they roast rather than steam, which makes all the difference in texture. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole plate together. These are the kind of fries you'll want to make on repeat.
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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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