Lactose Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat are one of those side dishes that somehow feel both humble and impressive at the same time. Avocado oil coats every cube before they hit a 425°F oven, helping the edges caramelize into something deeply golden and a little crispy while the centers stay soft and creamy. Smoked paprika, garlic powder, onion powder, and a pinch of cayenne build a warm, savory crust that makes these anything but plain. The trick of spreading the pieces in a single layer with space between them is what separates a truly roasted sweet potato from a steamed, soggy one — and it makes all the difference. Because the whole recipe relies on whole-food ingredients and avocado oil instead of butter or cream, there's nothing here that will upset a sensitive stomach or require any substitutions. A scatter of fresh parsley at the end adds a bright, herby finish that pulls the whole dish together. These go with just about everything, but honestly they're good enough to eat straight off the pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!