Lupin Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with smoked paprika and avocado oil are one of those side dishes that somehow feel both rustic and impressive at the same time. The caramelized edges, the smoky warmth, the little hit of cayenne if you choose to use it — this is comfort food that genuinely delivers. Lupin flour and lupin-based ingredients have been quietly showing up in more packaged seasonings and spice blends, so keeping things simple with whole spices and a clean oil is a smart move. Every ingredient here is straightforward and easy to verify, which means you can focus on cooking instead of label-reading. The trick to getting those deeply golden, slightly crispy edges is spacing the cubes out on the baking sheet so they roast rather than steam — don't skip that step. A scatter of fresh parsley at the end adds a pop of color and a little brightness that balances the smoky, earthy spice blend beautifully. This one is easy enough for a weeknight but looks good enough to bring to a table full of guests.
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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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