Cinnamon 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 in a genuinely unexpected direction. Coconut oil helps the cubes crisp up beautifully, while turmeric and ginger bring warm, earthy depth without leaning on the spice that so many similar recipes default to — making this a reliable go-to when cinnamon is off the table. A splash of apple cider vinegar at the end brightens everything up and keeps the natural sweetness of the potato from feeling heavy. Then comes the torn fresh basil, which sounds surprising but works brilliantly, adding a fragrant, slightly peppery lift that makes the whole dish feel fresh and a little sophisticated. The technique is straightforward — toss, spread, roast, flip — and the payoff is a side dish with genuinely complex flavor that holds its own next to almost anything. It's the kind of recipe that makes you wonder why you ever needed anything more.
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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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