Coconut 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 gives every cube a gorgeous, even sear without any tropical fats in the mix, making it a genuinely clean option for anyone navigating recipes that sneak in coconut oil or coconut aminos. The spice blend of smoked paprika, garlic powder, onion powder, and a pinch of cayenne builds real depth and a subtle kick that makes these taste far more complex than the short ingredient list suggests. Spreading the pieces in a single layer is the key move here — it lets the oven do the roasting work instead of steaming the potatoes into mush. A flip halfway through locks in that caramelized crust on multiple sides, so you get texture in every bite. Finish with a scatter of fresh parsley if you want a pop of color and brightness, then get them to the table while they're still hot. These work beautifully alongside grilled proteins, tucked into grain bowls, or honestly just eaten straight off the pan.
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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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