Vegan Paleo Sweet Potato Fries
Sweet potatoes hit differently when they're cut into crispy, smoky sticks and roasted at high heat until the edges caramelize and the centers turn melt-in-your-mouth tender. The trick here is preheating the sheet pan so the fries sear on contact instead of sitting in their own steam — a small step that makes a huge difference in texture. Avocado oil keeps things completely plant-based while standing up beautifully to the high oven temperature, and the blend of smoked paprika, garlic powder, and a pinch of cayenne gives every bite a warm, layered kick. There are no hidden animal products to worry about, no dairy-based coatings, and no mystery ingredients — just whole vegetables and a handful of pantry spices. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole plate look as good as it tastes. These are the kind of fries that disappear fast, so consider making a double batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!