Emulsifier Free Paleo Sweet Potato Fries
Sweet potato fries sound simple enough, but store-bought frozen versions are often loaded with additives and emulsifiers that have no business being in a side dish. This recipe keeps things completely clean — just real sweet potatoes, avocado oil, and a punchy blend of smoked paprika, garlic powder, and a hint of cayenne. The result is smoky, slightly spicy, and deeply satisfying in a way that feels indulgent without any of the ingredient-label anxiety. The technique here is what makes them genuinely crispy: preheating the sheet pan before the fries ever touch it means they sear on contact instead of turning soft and steamy. Cutting the sticks to a uniform size and giving each one breathing room on the pan are the two small details that take these from good to great. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole plate look as good as it tastes. 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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