Celery 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. Smoked paprika, garlic powder, and a whisper of cayenne give every cube a warm, smoky kick that makes the natural sweetness of the potato really sing. Avocado oil helps everything crisp up beautifully in the oven without any need for ingredients that could sneak in unwanted allergens. The single-layer roasting method is key here — it lets the heat work around each piece so you get that gorgeous golden edge rather than a steamed, soggy result. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole dish together. Whether you're building a grain-free plate or just want a crowd-pleasing vegetable side, this one delivers serious flavor with a genuinely short ingredient list.
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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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