Pork Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a touch of cayenne are the kind of side dish that disappears from the pan before it even makes it to the table. Avocado oil helps every cube get those deeply caramelized edges while keeping the inside tender and almost creamy — no butter, no dairy, no animal products beyond the vegetable itself. The spice blend does serious heavy lifting here, giving you smoky, savory depth that makes this feel far more complex than a handful of pantry staples has any right to. Spacing the pieces out on the baking sheet is the real trick: it lets the oven do its roasting magic instead of steaming everything into mush. A finish of fresh parsley adds a bright pop of color and a little herbal freshness that balances the warmth of the cayenne. This is the kind of naturally simple, whole-food recipe that fits effortlessly into a clean eating routine without requiring any label-reading or ingredient swaps.
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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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