Cinnamon Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn buttery-soft are one of those side dishes that disappear from the pan before they even make it to the table. The seasoning blend here leans into smoky, savory territory — smoked paprika, garlic powder, onion powder, and a hit of black pepper — which means every bite is deeply flavorful without a trace of warming spice like cinnamon. That makes this a genuinely safe and satisfying option for anyone who needs to steer clear of it, since sweet potato recipes are notorious for sneaking it in. Avocado oil gives the cubes a gorgeous, slightly crispy exterior while keeping everything grain-free and paleo-friendly from start to finish. The trick of spreading the pieces in a single layer with space between them is what separates truly roasted sweet potatoes from the steamed, soggy kind — don't skip it. A scatter of fresh parsley at the end adds a pop of color and a little brightness that balances the richness beautifully. This one works just as well as a weeknight side as it does on a holiday 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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