Legume Free Paleo Sweet Potato Fries
Crispy, smoky, and just a little spicy, these oven-roasted sweet potato fries hit every note you want from a satisfying side or snack. The trick is preheating the sheet pan so the fries make contact with a blazing hot surface the moment they go in — that's what gives you those caramelized edges instead of a soggy, steamed result. Avocado oil keeps things clean and paleo-friendly, while smoked paprika, garlic powder, and a pinch of cayenne build a bold, layered seasoning that makes plain ketchup feel unnecessary. Legumes and legume-derived ingredients — think peanut oil, chickpea flour, or soy-based coatings — have no place here, so every component is exactly what it looks like. Cutting the sticks to a uniform size is the other key move, ensuring everything cooks at the same rate without any burnt ends or underdone middles. A scatter of fresh parsley at the end adds a pop of color and a hint of brightness that pulls the whole plate together. These are the kind of fries that disappear fast, so consider making 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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