Seed Oil Free Paleo Roasted Sweet Potatoes
Sweet potatoes are one of those vegetables that can go from forgettable to absolutely craveable with the right technique, and roasting them at high heat is the move. The key here is avocado oil — a clean, heat-stable fat with a high smoke point that lets the oven do its job without any of the processed vegetable or seed oils that sneak into so many roasted veggie recipes. That single swap makes all the difference for anyone keeping a close eye on what goes into their food. The smoked paprika, garlic powder, and onion powder build a warm, savory crust on every caramelized edge, while a pinch of cayenne adds just enough heat to keep things interesting. Spacing the cubes out on the baking sheet is the other secret — it's what separates deeply golden, slightly crispy pieces from a soggy, steamed pile. A quick flip halfway through locks in that caramelization on all sides, and a scatter of fresh parsley at the end brightens the whole dish. Simple ingredients, smart technique, and a result that tastes like way more effort than it actually was.
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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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