Tree Nut Free Paleo Roasted Sweet Potatoes
Caramelized edges, smoky-sweet depth, and a fork-tender center — this roasted sweet potato dish is the kind of simple side that quietly steals the show at any table. Avocado oil and a bold spice blend of smoked paprika, garlic powder, onion powder, and a hint of cayenne do all the heavy lifting, coating every cube in flavor before the oven works its magic. Roasting at a high 425°F is the key move here — spreading the pieces out so they caramelize rather than steam gives you those gorgeous, slightly crispy edges that make this dish so satisfying. There are no nuts or nut-derived ingredients anywhere in this recipe, so it's a genuinely worry-free option for anyone navigating tree nut sensitivities without having to scrutinize a single label. Fresh parsley scattered over the top at the end adds a bright, herby finish that balances the warmth of the spices beautifully. It's paleo-friendly, naturally whole-food, and the kind of recipe you'll find yourself coming back to on weeknights when you want something effortless but impressive.
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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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