Nutmeg Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn buttery-soft — this is the kind of side dish that disappears from the table before anything else. The spice blend of smoked paprika, garlic powder, onion powder, and a whisper of cayenne gives every cube a warm, smoky kick without leaning on any of the warming spices that can sneak into similar recipes. Avocado oil handles the high oven temperature beautifully, helping the outsides crisp up while the insides stay tender and sweet. Spacing the pieces out on the baking sheet is the real trick here — it lets the oven do its roasting magic instead of steaming everything into mush. A quick flip halfway through locks in that gorgeous caramelization on multiple sides. Finished with a scatter of fresh parsley, it's colorful, vibrant, and genuinely craveable. Whether you're serving it alongside a protein or just eating it straight off the pan, this one earns a permanent spot in the weeknight rotation.
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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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