Coconut 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 the edges that golden, caramelized crunch instead of a soggy steam situation. Avocado oil keeps things clean and paleo-friendly, and the blend of smoked paprika, garlic powder, and a pinch of cayenne means the seasoning is bold without being complicated. Many packaged fries and seasoning blends sneak in unexpected additives, so making these from scratch with a short, whole-food ingredient list puts you fully in control. A scatter of fresh parsley at the end adds a bright pop of color and freshness that makes the whole plate look like it came from a restaurant. Serve them straight off the pan while they're still hot — that's when they're at their absolute best.
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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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