Pistachio Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a touch of cayenne — this is the kind of side dish that disappears from the table before anything else. The avocado oil helps every cube develop those deeply caramelized edges that make roasted vegetables genuinely crave-worthy rather than just virtuous. Spacing the pieces out on the baking sheet is the real trick here, giving each cube room to roast instead of steam, so you get that satisfying bite all the way through. The spice blend is bold enough to stand on its own but simple enough to pair with just about any protein or grain bowl you've got going. Because every ingredient is a whole food — root vegetable, oil, spices, fresh herbs — there's zero concern about hidden nuts or cross-contact from processed seasonings or packaged snack mixes. A scatter of fresh parsley at the end adds a bright, clean finish that makes the whole dish look as good as it tastes. This one earns a permanent spot in the weeknight rotation.
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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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