Cashew Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a hint of cayenne — this is the kind of side dish that disappears from the pan before it even makes it to the table. Avocado oil gives every cube a gorgeous, crispy edge while keeping the inside fluffy and tender, and the spice blend adds a warmth that makes the natural sweetness of the potato really pop. Spreading the pieces out so they roast rather than steam is the small but crucial move that delivers those deeply caramelized edges everyone fights over. There are no nuts, no nut-derived oils, and no sneaky pantry additions to second-guess — just clean, whole ingredients that are naturally free from tree nut concerns. It fits comfortably within a paleo framework, relying entirely on real vegetables and simple spices you likely already have on hand. A finish of fresh parsley brightens the whole dish and makes it look as good as it tastes. Whether you're serving it alongside a weeknight protein or bringing it to a gathering, this one earns a permanent spot in the 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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