Hazelnut 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 while keeping the inside fluffy and tender. Spacing the pieces out on the baking sheet is the real trick here, letting the oven's heat circulate and roast rather than steam, which is what gives you that irresistible golden crust. The spice blend is bold but balanced, and the optional hit of cayenne adds just enough warmth to keep things interesting. Everything in this recipe is naturally free from tree nuts, so there's no label-reading stress or ingredient swapping required — just straightforward, whole-food cooking. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes. Whether you're serving it alongside a weeknight protein or bringing it to a gathering, this one earns a permanent spot in the rotation.
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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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