Shellfish Free Paleo Sweet Potato Fries
Crispy on the outside, tender in the middle, and seasoned with smoked paprika, garlic powder, and a hint of cayenne — these oven-roasted sweet potato fries hit every note you want from a satisfying side or snack. The trick is preheating the sheet pan before the fries ever touch it, which gives the bottoms a head start on browning instead of turning soft and steamy. Avocado oil keeps everything clean and paleo-friendly, with no mystery ingredients or processed coatings to worry about. Every component here is naturally free from shellfish and the cross-contact concerns that can come with heavily processed or restaurant-style fries. A finishing scatter of fresh parsley adds a little color and brightness right before serving. 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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