Capsaicin Free Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and turn deep golden are one of those simple pleasures that never get old. The coconut oil helps everything crisp up beautifully, while turmeric and ginger add warm, earthy depth without any heat — making this a genuinely flavorful side dish that anyone sensitive to capsaicin can enjoy without a second thought. A splash of apple cider vinegar right before serving brightens the whole dish and balances the natural sweetness of the potatoes in a way that feels almost chef-y. Then comes the torn fresh basil, which adds a fragrant, herby finish that makes this feel far more special than your average roasted vegetable. The technique is straightforward — spread the cubes out so they roast rather than steam, flip once, and let the oven do the heavy lifting. It's the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or bringing it to a gathering where someone at the table needs to avoid spicy ingredients.
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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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