Gelatin Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a hint 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 while keeping the inside tender and almost creamy. Spacing the pieces out on the baking sheet is the real trick here, giving the heat room to work its magic instead of trapping steam. A finishing scatter of fresh parsley adds a bright pop of color and freshness that makes the whole thing look as good as it tastes. Many packaged sweet potato dishes and seasoning blends sneak in unexpected additives, so making this from scratch with whole, recognizable ingredients keeps things clean and worry-free. It works beautifully as a weeknight side, a meal-prep staple, or even a crowd-pleasing addition to 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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