Macadamia Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a touch of cayenne are one of those side dishes that disappear from the pan before they even make it to the table. Avocado oil helps every cube caramelize beautifully at 425°F, giving you those deeply golden edges with a tender, creamy center that's genuinely hard to resist. The spice blend here does a lot of heavy lifting — smoky, savory, and just a little warm from the optional cayenne — without relying on any nuts or nut-derived ingredients whatsoever. That matters more than you'd think, since plenty of paleo-friendly recipes lean on tree nuts as a flavor base, and this one proves you don't need them. Spacing the cubes out on the baking sheet is the key technique that separates a properly roasted batch from a steamed, soggy one, so don't skip that step. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole dish look as good as it tastes. Whether you're serving it alongside grilled protein or eating it straight off the sheet pan, this is weeknight cooking at its most satisfying.
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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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