Eggless Paleo Roasted Sweet Potatoes

Total time40 min

Prep time10 min

Cook time30 min

4.7

(8)

Sweet potatoes roasted at high heat with smoked paprika, garlic, and a hit of cayenne are one of those side dishes that disappear from the pan before they even make it to the table. The avocado oil helps every cube develop those deeply caramelized, slightly crispy edges that make roasted vegetables genuinely craveable. Spacing the pieces out on the baking sheet is the real trick here — it lets the oven do its job and roast rather than steam, giving you that satisfying bite with a tender center. The spice blend is simple but punchy, and the optional cayenne adds just enough warmth to keep things interesting without overwhelming the natural sweetness of the potato. Since the whole dish comes together with whole-food pantry staples, there's nothing to second-guess about hidden binders or additives — just clean, straightforward ingredients. A scatter of fresh parsley at the end brightens everything up and makes it look like you put in way more effort than you did. This one works just as well alongside a weeknight protein as it does on a holiday spread.

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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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