Fructose Free Paleo Roasted Sweet Potatoes
Sweet potatoes can be a tricky call when you're watching fructose intake, but the way these are prepared keeps things straightforward — roasted simply with avocado oil and a tight lineup of savory spices, no sweeteners or high-fructose additions anywhere in sight. The result is a side dish that leans hard into caramelized edges and smoky depth rather than sugary sweetness. Smoked paprika, garlic powder, and a whisper of cayenne do all the heavy lifting, turning humble root vegetable cubes into something genuinely crave-worthy. The key move here is spacing the pieces out on the baking sheet so they roast properly and develop those golden, slightly crispy edges instead of turning soft and steamy. A quick flip halfway through locks in that caramelization on multiple sides, and the whole thing comes together in one bowl and one pan. Finish with a scatter of fresh parsley if you want a little brightness, or serve them straight off the sheet — either way, they disappear fast.
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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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