Citrus 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 weeknight side. A small splash of apple cider vinegar at the end brightens everything up without relying on lemon or orange juice — a swap that works surprisingly well for anyone navigating citrus sensitivities. Torn fresh basil scattered over the top adds a pop of color and a fragrant, slightly peppery finish that pulls the whole bowl together. The key to getting that caramelized edge is giving each piece enough room on the pan so they roast rather than steam — worth the extra minute of spacing them out. It comes together with minimal prep and a handful of pantry staples, making it an easy go-to whether you're serving it alongside a main or eating it straight from the bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!