Macadamia Free Paleo Sweet Potato Fries
Sweet potatoes roasted at high heat with smoked paprika and garlic powder are genuinely hard to resist, and this recipe nails the balance between crispy edges and tender centers. The trick is preheating the sheet pan before the fries ever touch it — that burst of direct heat from below is what separates truly crisp fries from a soggy, steamed disappointment. Avocado oil handles the high oven temperature beautifully and keeps everything clean and simple, with no mystery ingredients to second-guess. A pinch of cayenne adds just enough warmth to make things interesting without overwhelming the natural sweetness of the potato. For anyone navigating tree nut concerns, this kind of recipe is a relief — every ingredient is straightforward, and there's nothing lurking in the spice blend or the cooking fat. A scatter of fresh parsley at the end adds a little color and brightness that makes the whole plate look like it came out of a restaurant kitchen. Serve them straight off the pan while they're still hot and at peak crunch.
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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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