Turmeric Free 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 snack that disappears fast. Smoked paprika and garlic powder do the heavy lifting here, giving every fry a deep, savory coating without relying on any spice blends that might sneak in unwanted ingredients. The trick to getting real crunch is preheating the sheet pan so the fries sizzle the moment they hit the surface, which means less steaming and more of that golden, caramelized edge everyone is after. Avocado oil holds up beautifully at high heat, keeping the texture right and the flavor clean. A hit of optional cayenne adds a gentle kick, and a scatter of fresh parsley at the end keeps things bright. These are naturally free from grains, legumes, and dairy, so they fit comfortably within a whole-foods, paleo approach without any substitutions or workarounds. Make them as a side, a game-day snack, or honestly just dinner — no judgment.
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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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