
Sweet potatoes roasted at high heat with smoked paprika and avocado oil are one of those side dishes that somehow feel both rustic and impressive at the same time. The cubes come out of the oven with deeply caramelized edges and a creamy, fork-tender center — the kind of texture that makes it hard to stop at just one bite. Avocado oil is the fat of choice here, which keeps things clean and paleo-friendly while standing up beautifully to the 425°F heat without burning. Smoked paprika does a lot of heavy lifting in the spice blend, layering in a subtle smokiness that plays perfectly against the natural sweetness of the potato. If you want a little kick, the optional cayenne adds just enough heat to keep things interesting without overwhelming the dish. A scatter of fresh parsley at the end brightens everything up and makes the whole tray look like it came from a restaurant. This is the kind of recipe that works as a weeknight side, a meal-prep staple, or a crowd-pleasing addition to any table — and every ingredient is exactly what it says it is, no hidden additives or surprise oils to worry about.
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Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or leave it unlined — both work.
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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