Carrageenan Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn buttery-soft — this is the kind of simple side dish that disappears fast at the table. Avocado oil, smoked paprika, garlic powder, onion powder, and a whisper of cayenne coat every cube before they hit a hot oven, building layers of smoky, savory flavor with zero fuss. Many packaged or pre-seasoned potato products sneak in additives and thickeners that people avoiding carrageenan have to watch out for, but this recipe keeps things completely clean — every ingredient is whole and straightforward. Spacing the cubes out on the baking sheet is the key move here, letting dry heat do its job so you get roasted edges instead of steamed mush. A flip halfway through locks in that gorgeous color on multiple sides. Finish with a scatter of fresh parsley if you want a pop of brightness, then serve immediately while the edges are still crisp. It works as a weeknight side, a meal-prep staple, or an easy addition to any spread.
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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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