Mustard 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 here. Avocado oil, smoked paprika, garlic powder, and a pinch of cayenne do all the heavy lifting, delivering bold flavor without a single condiment or sauce that could sneak in unwanted ingredients. For anyone navigating a mustard sensitivity, store-bought fries and seasoning blends can be a minefield, since mustard flour and mustard seed oil turn up in spice mixes more often than you'd expect. This recipe keeps everything clean and straightforward — just whole sweet potatoes and a handful of pantry spices you can verify yourself. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole plate look as good as it tastes. Serve them straight from the oven while the edges are still caramelized and crisp.
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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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