Nutmeg Free Paleo Sweet Potato Fries
Sweet potato fries are one of those sides that sound simple but so often come out soggy and disappointing — this version fixes that with a smart technique and a bold spice blend. Preheating the sheet pan before the fries ever touch it is the real secret, giving you that satisfying crisp edge without any deep frying. Avocado oil, smoked paprika, garlic powder, and a whisper of cayenne do all the heavy lifting here, creating fries that are smoky, a little spicy, and genuinely hard to stop eating. Every ingredient is clean and whole-food, so there's no need to squint at a label wondering what's hiding in a seasoning packet. Warm spices like paprika and cayenne bring plenty of depth and complexity without relying on anything that might cause concern for spice-sensitive eaters. 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 you'll want to make on repeat.
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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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