Gut Friendly Paleo Sweet Potato Fries
Sweet potatoes are one of those ingredients that genuinely shine when treated right, and roasting them at high heat with avocado oil and smoked paprika turns them into something seriously craveable. The trick of preheating the sheet pan before the fries ever touch it is a small move that makes a big difference — you get that satisfying crisp edge instead of a soggy, steamed result. Smoked paprika, garlic powder, and a whisper of cayenne give every stick a warm, layered flavor without leaning on anything processed or gut-irritating. Avocado oil is a smart choice here because it handles high oven temperatures beautifully and keeps the ingredient list clean and whole-food focused. Sweet potatoes themselves are a gut-friendly powerhouse, offering fiber and nutrients that support digestion rather than challenge it. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole plate feel a little more special. These are the kind of fries you make once and then find yourself craving on a Tuesday night.
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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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