Honey Free Paleo Sweet Potato Fries
Crispy on the edges, tender in the middle, and loaded with smoky-sweet flavor — these oven-roasted sweet potato fries are the kind of side dish that disappears fast. Smoked paprika, garlic powder, and a hint of cayenne give each stick a bold, savory kick that makes them anything but plain. Avocado oil is the secret weapon here, coating every piece evenly and helping the fries develop those irresistible browned edges in a hot oven. The technique of preheating the sheet pan is a small step that makes a big difference, giving the fries a head start on crisping rather than sitting in steam. Many store-bought or restaurant versions of sweet potato fries sneak in sweeteners or glazes, so making them at home means you know exactly what's in every bite. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish. 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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