Shellfish Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a touch of cayenne are one of those side dishes that disappear from the pan before they even make it to the table. The avocado oil helps every cube develop those deeply caramelized edges while keeping the inside soft and almost creamy — the kind of texture you only get when the pieces have enough room to roast rather than steam. A single flip halfway through is all it takes to get that golden crust on multiple sides. The spice blend is simple but punchy, and the optional scatter of fresh parsley at the end brightens the whole thing up beautifully. Because every ingredient here is a whole, unprocessed food, there's zero concern about hidden additives or cross-contact from seafood-adjacent processing — just clean, bold flavor from start to finish. It works as a weeknight side, a meal-prep staple, or an impressive addition to a holiday spread.
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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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