Brazil Nut Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn silky soft — this is the kind of simple side dish that quietly steals the show at the table. Avocado oil helps everything crisp up beautifully, while smoked paprika, garlic powder, onion powder, and a touch of cayenne build a warm, smoky spice blend that makes each cube genuinely hard to stop eating. The method matters here: spreading the pieces in a single layer with space between them means you get real roasted flavor rather than steamed mush. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward — every ingredient is a whole food or a common pantry spice, so there's nothing hidden to second-guess. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the finished dish look as good as it tastes. It works as a weeknight side, a meal-prep staple, or an easy addition to a bigger spread — and it comes together with almost no fuss.
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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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