Pecan 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 sear on contact instead of turning soft and steamy — it's a small step that makes a huge difference in texture. Avocado oil, smoked paprika, garlic powder, and a pinch of cayenne do all the heavy lifting here, delivering bold flavor with nothing but clean, whole-food ingredients. Tree nut concerns can make packaged snack foods and restaurant sides a real gamble, but this recipe keeps things refreshingly straightforward — every ingredient is exactly what it says it is. Cutting the sweet potatoes into uniform sticks ensures even roasting, so you get that caramelized edge and tender center in every single piece. A scatter of fresh parsley at the end adds a pop of color and brightness 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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