MSG Free Paleo Sweet Potato Fries
Sweet potatoes hit differently when they're roasted at high heat with a bold spice blend, and these fries deliver that crispy, caramelized edge that makes it hard to stop at just a handful. The ingredient list is refreshingly short — just real, whole foods you can actually pronounce, with no flavor enhancers, additives, or seasoning packets that might sneak in unwanted extras. Smoked paprika and garlic powder do all the heavy lifting here, giving every fry a warm, smoky depth that tastes far more complex than the effort involved. The trick of preheating the sheet pan is a small step that makes a big difference, pulling moisture away from the fries on contact so they crisp up instead of turning soft and soggy. A little avocado oil ties everything together and helps the spices cling evenly to each stick. Finish with a scatter of fresh parsley and serve them straight from the oven while the edges are still crackling — they're the kind of side dish that disappears before anything else on the table.
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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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