Anti Inflammatory Paleo Roasted Sweet Potatoes
Sweet potatoes are already one of the most nutrient-dense vegetables you can put on your plate, and roasting them at high heat with avocado oil and a bold spice blend takes them somewhere truly special. Avocado oil is a smart choice here — it has a high smoke point and brings healthy monounsaturated fats to the table, making it a natural fit for anyone focused on reducing dietary inflammation. The smoked paprika, garlic powder, and onion powder create a deeply savory crust, while the optional cayenne adds a gentle kick that keeps every bite interesting. Spacing the cubes out on the baking sheet is the real secret — it lets the oven do its job and caramelizes the edges instead of steaming them soft. The result is tender on the inside, slightly crispy on the outside, and finished with a pop of fresh parsley that brightens the whole dish. Every ingredient here is whole, clean, and intentional, so you get maximum flavor without anything that works against your wellness goals.
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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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