Brazil Nut Free Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of life's simple pleasures, and this version takes that comfort food foundation somewhere genuinely exciting. Coconut oil helps the cubes crisp up beautifully, while turmeric and ginger bring a warm, earthy depth that makes the natural sweetness of the potato pop. A finishing drizzle of apple cider vinegar cuts through the richness just enough to keep every bite lively, and the torn fresh basil scattered on top adds a bright, herby lift you won't see coming. The whole thing comes together with a handful of clean, whole-food ingredients, so there's no label-scanning or worry about hidden allergens sneaking in through processed add-ons. Spacing the cubes out on the baking sheet is the one technique worth paying attention to — it's what separates truly caramelized edges from a soggy, steamed result. Serve it straight from the bowl while it's still hot and fragrant, and don't be surprised if it disappears faster than you expected.
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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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