Eggless Paleo Sweet Potato Fries
Sweet potatoes hit differently when they're cut into proper sticks, tossed in avocado oil, and roasted on a screaming-hot pan — you get that caramelized edge and tender center that makes fries genuinely craveable. The smoked paprika and garlic powder do a lot of heavy lifting here, adding depth and a subtle smokiness that elevates what could otherwise be a simple side dish. A pinch of cayenne is optional, but if you like a little heat, don't skip it. The trick of preheating the sheet pan before the fries ever touch it is a small step that makes a real difference, encouraging browning instead of steaming so you actually get crispy results from your oven. Everything in this recipe is naturally free of eggs and dairy, so there's no swapping or substituting required — just clean, whole ingredients that happen to work beautifully together. Scatter some fresh parsley on top before serving and these look as good as they taste. They're the kind of side that disappears 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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