Pecan Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a whisper of cayenne — this is the kind of side dish that disappears from 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 edges with a tender, almost 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. Roasting in a single layer is the real trick here — it's what separates a properly caramelized cube from a sad, steamed one. Everything in this recipe is naturally free from tree nuts, so there's no need to scan labels or worry about cross-contact from shared processing facilities. Fresh parsley scattered over the top at the end brightens the whole dish and makes it look like something you'd order at a trendy farm-to-table spot. It works as a weeknight side, a meal-prep staple, or a crowd-pleasing addition to any holiday spread.
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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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