
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a whisper of cayenne — this is the kind of side dish that disappears off the pan before it even makes it to the table. Avocado oil helps every cube caramelize beautifully at 425°F, giving you those deeply golden, slightly crispy edges with a tender, creamy center. The spice blend is simple but punchy, and the optional cayenne adds just enough heat to keep things interesting without overwhelming the natural sweetness of the potato. Grain-free eating can sometimes feel like you're giving up the good stuff, but this recipe is proof that roasted vegetables done right need absolutely nothing else to shine. There's no hidden starch, no grain-based coating, and no processed filler — just whole ingredients that happen to be completely free of oats and oat derivatives. A scatter of fresh parsley at the end brightens everything up and makes it look like you tried a lot harder than you did. Pair it with pretty much any protein and you've got a weeknight dinner that feels genuinely satisfying.
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Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it unlined — both work.
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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