Pescatarian Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with smoked paprika and avocado oil are one of those side dishes that somehow feel both humble and impressive at the same time. The cubes come out of the oven with deeply caramelized edges and a tender, creamy center that pairs beautifully with just about anything on the table. Spacing the pieces out on the baking sheet is the key move here — it lets the heat circulate properly so you get that gorgeous roast rather than a soggy steam situation. A hit of garlic powder, onion powder, and optional cayenne builds a warm, savory spice blend that makes every bite genuinely interesting. This is the kind of naturally plant-forward dish that fits effortlessly into a pescatarian lifestyle without requiring any substitutions or workarounds — just whole, clean ingredients doing exactly what they're supposed to do. Finish with a scatter of fresh parsley if you want a little color and brightness, then get it to the table while those edges are still crisp.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!