Seed Oil Free Paleo Sweet Potato Fries
Sweet potatoes hit differently when they're roasted at high heat until the edges caramelize and the centers turn creamy-soft. The secret here is preheating the sheet pan so the fries start crisping the moment they hit the surface — no soggy bottoms, just golden, slightly charred edges with a tender bite. Avocado oil is the fat of choice, and it's a smart one: it has a high smoke point and contains none of the refined industrial oils that make so many restaurant and frozen fries a hard pass. Smoked paprika, garlic powder, and a pinch of cayenne give these fries a bold, smoky warmth that makes them genuinely hard to stop eating. Cutting the sticks to a uniform size and giving each piece breathing room on the pan are the two small moves that make a big difference in the final texture. A scatter of fresh parsley at the end adds a pop of color and a little brightness to balance the spice. These are the kind of fries you make once and then find yourself craving every single week.
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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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