Red Meat Allergy Friendly Paleo Sweet Potato Fries
Crispy on the outside, tender in the middle, and loaded with smoky, garlicky flavor — these oven-roasted sweet potato fries are the kind of side dish that disappears fast. The whole lineup is built from whole-food, plant-based ingredients, so there's zero concern about hidden red meat derivatives or cross-contamination from processed seasonings. Avocado oil gives the fries a clean, high-heat roast, while smoked paprika and garlic powder do the heavy lifting on flavor. The real trick here is preheating the sheet pan before the fries ever touch it — that burst of bottom heat is what separates genuinely crispy fries from a soggy pile of sadness. A pinch of cayenne adds just enough kick to keep things interesting, though it's totally optional if you're cooking for a crowd with mixed heat tolerance. Finish with a scatter of fresh parsley and serve them straight from the oven while the edges are still crackling.
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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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