Gut Friendly Paleo Roasted Sweet Potatoes
Sweet potatoes are one of those ingredients that genuinely shine when you keep things simple, and roasting them at high heat with avocado oil and a bold spice blend is all it takes to turn a humble root vegetable into something seriously craveable. The smoked paprika, garlic powder, and onion powder create a warm, savory crust on every caramelized edge, while the inside stays soft and naturally sweet. Spacing the cubes out on the baking sheet is the key move here — it lets the oven do its job and roast rather than steam, giving you those deeply golden corners that make this dish so satisfying. Avocado oil is a great fit for high-heat cooking and keeps the whole recipe clean and grain-free, with no inflammatory oils or processed additives sneaking in. For anyone focused on supporting digestion and reducing gut irritants, this kind of whole-food, minimal-ingredient approach is exactly what you want on your plate. A pinch of cayenne and a handful of fresh parsley at the end add just enough brightness and heat to keep things interesting. It works beautifully as a side dish or as a base for a bigger bowl-style meal.
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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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