Chestnut 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. Coconut oil helps everything crisp up beautifully, while turmeric and ginger add a warm, earthy depth that makes this side dish feel a little more special than your average roast. A finishing drizzle of apple cider vinegar cuts through the natural sweetness just enough to keep every bite interesting. Then the torn fresh basil goes on at the very end, staying bright and fragrant rather than wilting into the heat. The whole thing comes together on a single sheet pan, which means minimal cleanup and maximum payoff. It pairs well with just about anything — grilled proteins, grain bowls, or honestly just eaten straight from the serving bowl. If you've been sleeping on sweet potatoes as a weeknight staple, this recipe is a very good reason to wake up.
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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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