Carrageenan Free Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of those simple pleasures that never gets old, 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, and the torn fresh basil on top brings a fragrant, herby finish that you won't see coming. Carrageenan — a thickener and emulsifier that sneaks into a surprising number of packaged and processed foods — has no place here, because every single ingredient is clean and whole. There's no label-reading required, no ingredient to second-guess, just real food roasted until it's perfectly tender inside and caramelized outside. This works as a weeknight side, a meal-prep staple, or an impressive addition to a dinner spread, and it comes together with minimal effort and one baking sheet.
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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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