Low Sugar Basil Roasted Sweet Potatoes
Sweet potatoes are naturally sweet enough that they need absolutely nothing extra to taste indulgent, and this recipe leans into that completely. Coconut oil helps the cubes caramelize beautifully at high heat, giving you those deep golden edges that make roasted vegetables so irresistible. Turmeric and ginger add a warm, earthy depth that feels almost exotic without overpowering the natural flavor of the potato. A splash of apple cider vinegar at the end is the real secret weapon here — it cuts through the richness and brightens everything up in a way that makes the dish feel surprisingly complex. Then comes the torn fresh basil, which adds a fragrant, herby finish that you genuinely would not expect to work this well with sweet potato. No syrups, no sweeteners, no added sugar of any kind — just smart seasoning and a hot oven doing all the heavy lifting. It's the kind of side dish that disappears fast and has everyone asking what you put in it.
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes, peeled and cut into ¾-inch cubes
- 2 tbsp coconut oil, melted
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
- 1 tsp apple cider vinegar
- ¼ cup fresh basil leaves, torn
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the sweet potato cubes with the melted coconut oil, turmeric, ginger, and salt until evenly coated.
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