Peanut Free Paleo Sweet Potato Fries
Sweet potatoes hit different when they're cut into crispy, smoky sticks and roasted at high heat until the edges caramelize and the centers turn buttery soft. The trick here is preheating the sheet pan so the fries sear on contact instead of sitting in their own steam — a small move that makes a huge difference in texture. Smoked paprika, garlic powder, and a whisper of cayenne give every piece a bold, savory coating that makes these genuinely hard to stop eating. Avocado oil keeps everything clean and paleo-friendly, and there's no flour, no starch, no filler — just real ingredients doing real work. For anyone navigating nut allergies, this recipe is naturally free of peanuts and tree nuts with zero substitutions needed, so you can cook it with total confidence. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole plate look like it came from a restaurant. Serve them straight off the pan while they're hot and at their crispiest.
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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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