Wheat Free Paleo Sweet Potato Fries
Sweet potato fries are one of those sides that sound simple but so often come out soggy and disappointing — this version fixes that with a smart technique and a short list of clean ingredients. Preheating the sheet pan is the real secret here, giving the fries immediate contact heat that crisps the bottoms before they have a chance to steam. Avocado oil handles the high roasting temperature beautifully, and the blend of smoked paprika, garlic powder, and a touch of cayenne gives every stick a warm, savory kick that makes plain ketchup feel almost unnecessary. There's no flour, no breading, no starch coating — just real sweet potato and spice, which means anyone avoiding wheat can dig in without a second thought. The natural sweetness of the potato plays perfectly against that smoky heat, and a scatter of fresh parsley at the end adds a little brightness that makes the whole plate look as good as it tastes. Serve them straight from the oven while the edges are still crackling — these do not wait well, and honestly, they won't need to.
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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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