Fish Free Paleo Sweet Potato Fries
Sweet potatoes roasted at high heat with smoked paprika and a whisper of cayenne — this is the kind of side dish that disappears before it even makes it to the table. The trick of preheating the sheet pan is a small move that makes a big difference, giving each fry a head start on that caramelized, crispy edge without any deep frying involved. Avocado oil keeps everything clean and paleo-friendly, and the spice blend — garlic powder, smoked paprika, black pepper — layers on serious flavor with zero fuss. Seafood-free eating can sometimes feel limiting when it comes to snacks and sides, but this recipe proves that whole, plant-based ingredients are more than enough to deliver something genuinely craveable. Spacing the fries out on the pan and flipping halfway through are the two non-negotiable steps that separate soggy from spectacular. A handful of fresh parsley scattered over the top at the end adds a bright, herby finish that makes the whole plate look as good as it tastes. Serve them straight from the oven 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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