Almond Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a whisper of cayenne — this is the kind of side dish that disappears from the pan before it even makes it to the table. Avocado oil helps the cubes caramelize beautifully at 425°F, giving you those deeply golden, slightly crispy edges with a tender, creamy center. The spice blend does all the heavy lifting here, layering smoky, savory, and subtly spicy notes without a single complicated step. For anyone navigating tree nut allergies, this recipe is naturally in the clear — no almond flour, almond oil, or any nut-based ingredient in sight, just clean, whole-food pantry staples. The trick to getting that perfect roast is spacing the pieces out on the baking sheet so they caramelize rather than steam, and flipping halfway through seals the deal. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole dish look as good as it tastes. Whether you're serving it alongside grilled protein or eating it straight off the sheet pan, this one earns a permanent spot in your weeknight rotation.
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes, peeled and cut into ¾-inch cubes
- 2 tbsp avocado oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it unlined — both work.
- 2
In a large mixing bowl, toss the sweet potato cubes with the avocado oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne, if using, until every piece is evenly coated.
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