Pistachio 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 to getting real crispiness — not the sad, soggy kind — is preheating the sheet pan so the fries start searing the moment they hit the surface. Avocado oil handles the high heat beautifully, and the combination of smoked paprika, garlic powder, and a pinch of cayenne gives each fry a bold, layered flavor without any complicated prep. Every ingredient here is straightforward and whole-food, so you never have to squint at a label wondering what's hiding in a seasoning blend or coating. Cutting the sweet potatoes into uniform sticks is the one step worth slowing down for — even sizing means even cooking, and you won't end up with half a pan burnt while the rest is still soft. 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 that disappear fast, so consider making a double batch.
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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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