Paleo Sweet Potato Fries
Crispy, smoky, and just a little spicy if you want them to be, these oven-roasted sweet potato fries hit every note you want from a side dish or snack. The secret to getting that satisfying crunch without any breading or starchy coatings is a preheated sheet pan — sliding the seasoned fries onto a screaming-hot surface means they start crisping the moment they land, no deep fryer required. Avocado oil handles the high oven heat beautifully, and smoked paprika with garlic powder gives each fry a bold, savory depth that makes them genuinely hard to stop eating. Every ingredient here is whole and unprocessed, so there's nothing to second-guess on the label or swap out. A pinch of cayenne is optional but highly recommended if you like a little heat cutting through the natural sweetness of the potato. This recipe serves four, making it an easy weeknight side that comes together with minimal prep and a quick roast. Finish with a scatter of fresh parsley and get them to the table fast — they're at their best straight from the oven.
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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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