Peanut Free Paleo Roasted Sweet Potatoes
Caramelized edges, smoky-sweet depth, and a fork-tender center — this roasted sweet potato dish is the kind of simple side that quietly steals the show at any meal. Avocado oil gives each cube a gorgeous, golden crust while the smoked paprika, garlic powder, and onion powder layer in a savory warmth that makes these anything but plain. A pinch of cayenne is optional, but if you like a little heat, it plays beautifully against the natural sweetness of the potato. The key move here is spreading the pieces in a single layer with space between them, so they roast and caramelize instead of steaming into mush — a small step that makes a huge difference. Everything in this recipe is whole-food and naturally free from peanuts or peanut-derived ingredients, so there's no label-scanning or substitution stress involved. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the finished dish look like it came straight from a restaurant kitchen. Serve it straight from the oven while those edges are still crisp.
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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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