Lupin 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 start crisping the moment they hit the surface — no soggy bottoms, just beautifully caramelized edges. Avocado oil, smoked paprika, garlic powder, and a pinch of cayenne do all the heavy lifting here, building bold flavor from a short, clean ingredient list. Every component is straightforward and whole-food based, so there's no need to scrutinize labels or worry about hidden additives that can sneak into packaged versions. Cutting the sweet potatoes into uniform sticks and giving each piece breathing room on the pan makes a real difference in the final texture, so don't rush that step. 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 that disappear fast, so you might want to make 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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