Artificial Food Coloring Free Basil Roasted Sweet Potatoes
Sweet potatoes are naturally vibrant and deeply flavorful, which means this dish gets its gorgeous golden color entirely from real food — turmeric, ginger, and the caramelization that happens when high oven heat does its thing. No dyes, no synthetic additives, just honest ingredients you can actually pronounce. The coconut oil helps the cubes roast up with beautifully crisp edges while staying tender in the center, and that final drizzle of apple cider vinegar cuts through the natural sweetness in the best possible way. Torn fresh basil scattered over the top adds a bright, herby finish that makes the whole bowl feel a little unexpected and a lot impressive. It's the kind of side dish that looks like you put in serious effort but comes together with minimal fuss. Whether you're serving it alongside a weeknight protein or bringing it to a gathering, it holds its own without any artificial shortcuts.
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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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