Turkey 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. Avocado oil helps every cube get those deeply caramelized, slightly crispy edges while keeping the inside tender and naturally sweet. The spice blend does serious work here — smoky, savory, and just a little heat if you go for the cayenne — making this feel like far more than a simple vegetable dish. It fits cleanly within a paleo framework because every ingredient is whole and unprocessed, with no grains, legumes, or additives sneaking in. Spacing the pieces out on the baking sheet is the key move that separates a truly roasted result from a soggy, steamed one, so don't skip that step. A scatter of fresh parsley at the end brightens the whole thing up and adds a pop of color. Whether you're building a holiday spread or just need a reliable weeknight side, this one earns a permanent spot in the rotation.
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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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