Mustard Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and their centers turn buttery-soft are one of those side dishes that disappear from the table before anything else. Avocado oil, smoked paprika, garlic powder, onion powder, and a hit of cayenne do all the heavy lifting here, building a smoky, slightly spicy crust that makes every cube genuinely craveable. The single-layer roasting method is the real secret — giving each piece its own space on the pan means you get that deep golden char instead of soggy, steamed chunks. For anyone navigating a mustard sensitivity, this recipe is a natural fit because every seasoning is straightforward and easy to verify, with no spice blends or condiments that tend to sneak mustard flour into the mix. A scatter of fresh parsley at the end adds a pop of color and a little brightness that balances the warmth of the spices beautifully. These work as a weeknight side, a meal-prep staple, or an impressive addition to a holiday spread — and they reheat surprisingly well if any happen to survive the first serving.
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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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