Turmeric Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deeply caramelized and their centers turn buttery-soft — this is the kind of simple side dish that disappears fast at the dinner table. Smoked paprika, garlic powder, and onion powder do the heavy lifting here, building a warm, savory crust without any ingredient that could interfere with a low-turmeric approach. Avocado oil handles the high roasting temperature beautifully, helping every cube develop those irresistible golden edges rather than turning soggy. The trick of spreading pieces in a single layer with space between them is what separates a truly roasted sweet potato from a steamed one — and it makes all the difference. A finishing scatter of fresh parsley brightens the whole dish and adds a pop of color that makes it look as good as it tastes. It works as a weeknight side, a meal-prep staple, or an impressive addition to a bigger spread, and the ingredient list stays clean and grain-free throughout.
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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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