Pork Free Paleo Sweet Potato Fries
Crispy on the edges, tender in the middle, and loaded with smoky-sweet flavor — these oven-roasted sweet potato fries are the kind of side dish that disappears fast. The trick is preheating the sheet pan before the fries ever touch it, which gives the bottoms a head start on crisping instead of turning soft and steamy. Avocado oil, smoked paprika, garlic powder, and a pinch of cayenne do all the heavy lifting here, creating a bold, well-seasoned coating with nothing complicated involved. Every ingredient is clean and straightforward, so there's no need to scan labels or second-guess what's in the bag. A scatter of fresh parsley at the end adds a little color and brightness that makes the whole plate look as good as it tastes. These are the kind of fries that make you wonder why you ever bothered with the frozen kind.
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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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