High Fructose Corn Syrup Free Paleo Roasted Sweet Potatoes
Sweet potatoes are one of those ingredients that practically beg to be roasted — and this version delivers caramelized edges, tender centers, and a smoky, slightly spicy kick that makes it hard to stop at one bite. The spice blend of smoked paprika, garlic powder, onion powder, and a touch of cayenne transforms humble root vegetables into something genuinely crave-worthy. Avocado oil keeps everything clean and simple, with no hidden additives or processed sweeteners sneaking into the mix — just real food doing exactly what it should. So many packaged side dishes and seasoning blends rely on corn syrup solids or mystery sweeteners to boost flavor, but here the natural sweetness of the potato does all the heavy lifting on its own. Roasting at 425°F is the move — that high heat is what creates those deeply golden, slightly crispy edges while keeping the inside soft and almost buttery. A single flip halfway through is all it takes to get even caramelization on every piece. Finish with a scatter of fresh parsley if you want a pop of color and brightness, then get it to the table fast because it disappears quickly.
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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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