Mushroom Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with smoked paprika and avocado oil are one of those side dishes that disappear from the pan before they even make it to the table. The cubes caramelize at the edges while staying tender in the center, and that hit of smoky spice makes them feel far more exciting than a basic roast. Every ingredient here is a whole food — nothing processed, nothing hidden — so it fits cleanly into a paleo approach without any substitutions or workarounds. Spacing the pieces out on the baking sheet is the key move; it lets the oven do its job and gives you those deeply golden edges instead of soft, steamed chunks. A pinch of cayenne and a handful of fresh parsley at the end round out the flavor without complicating the process at all. This is the kind of recipe that works as a weeknight side, a meal-prep staple, or a crowd-pleasing dish you bring to a gathering and watch vanish.
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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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