Paleo Roasted Sweet Potatoes

Total time40 min

Prep time10 min

Cook time30 min

4.7

(8)

Sweet potatoes are one of those ingredients that feel made for high-heat roasting — the natural sugars caramelize at the edges while the centers turn buttery soft, and the result is genuinely hard to stop eating. A blend of smoked paprika, garlic powder, onion powder, and a pinch of cayenne gives each cube a smoky, subtly spiced crust that makes this feel like way more than a simple side dish. Avocado oil is the fat of choice here, which keeps everything grain-free and in line with whole-food eating without sacrificing that satisfying roasted texture. The key technique is spreading the pieces in a single layer with space between them — that's what drives caramelization instead of steaming, and it makes all the difference in the final bite. A flip halfway through ensures even browning on multiple sides, so you get those deeply golden edges all the way around. Finished with a scatter of fresh parsley, it's colorful, vibrant, and ready to serve straight from the pan. This one makes four servings and works beautifully as a weeknight side or as part of a bigger spread.

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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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