Wheat Free Paleo Roasted Sweet Potatoes
Sweet potatoes roasted at high heat with smoked paprika, garlic, and a hint of cayenne — this is the kind of side dish that disappears from the table before anything else. Every ingredient here is naturally free of wheat and grain, so there's no swapping, substituting, or second-guessing required. Avocado oil helps the cubes get those deeply caramelized edges that make roasted sweet potatoes genuinely irresistible rather than just wholesome. The trick is spreading them in a single layer with space between each piece, which lets the oven do its job and roast rather than steam. A flip halfway through locks in that golden crust on multiple sides, and the result is tender all the way through with just enough smoky heat to keep things interesting. Fresh parsley scattered on top at the end adds a pop of color and brightness that makes the whole dish look as good as it tastes. It works beautifully alongside grilled proteins, tucked into a grain-free bowl, or honestly just eaten straight off the pan.
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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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