Fish Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a touch of cayenne — this is the kind of side dish that disappears from the pan before it even makes it to the table. The avocado oil helps every cube develop those deeply caramelized edges that make roasted vegetables genuinely irresistible. Spacing the pieces out on the baking sheet is the real trick here, giving each one room to roast rather than steam, so you get that satisfying bite with a tender, creamy 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. A scatter of fresh parsley at the end brightens the whole dish and makes it look like something you'd order at a nice restaurant. Every ingredient is straightforwardly plant-based and whole, so there's zero guesswork about what's in it — no hidden additives, no seafood-derived sauces, nothing that doesn't belong. It works beautifully alongside grilled chicken or a big green salad, and honestly, it's good enough to eat straight off the sheet 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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