Vegetarian Paleo Sweet Potato Fries
Sweet potatoes hit differently when they're cut into proper fries, seasoned boldly, and roasted at high heat until the edges go caramelized and a little crispy. The smoked paprika and garlic powder give every stick a deep, savory warmth, while the optional cayenne adds just enough kick to keep things interesting. The real trick here is preheating the sheet pan before the fries ever touch it — that burst of direct heat from below is what separates genuinely crispy results from a soggy, steamed disappointment. Avocado oil handles the high oven temperature beautifully and lets the natural sweetness of the potato shine through without any competing flavor. Everything in this recipe is clean, plant-based, and completely free of processed ingredients, so it works just as well as a weeknight side as it does for anyone eating more intentionally. A scatter of fresh parsley at the end adds a little color and brightness that makes the whole plate look as good as it tastes. Serve them straight off the pan while they're hot — these do not wait around.
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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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