Beef Free Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of the great simple pleasures of the kitchen, and this version takes them somewhere genuinely special. Coconut oil helps the cubes crisp up beautifully, while turmeric and ginger add a warm, earthy depth that makes the whole dish feel a little more intentional than your average side. A splash of apple cider vinegar at the end brightens everything up, cutting through the natural sweetness in the best possible way. Then comes the torn fresh basil — fragrant, a little peppery, and just unexpected enough to make people ask what's in this. The technique matters here too: spreading the pieces in a single layer with space between them means you get roasted, not steamed, and that caramelized edge is worth every bit of the effort. It's a plant-forward dish that works as a vibrant side or even a satisfying main when you want something wholesome and completely free of any meat-based ingredients. Simple, stunning, and ready to become a regular on your rotation.
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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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