Dairy 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 get old, and this version takes them somewhere genuinely special. Coconut oil stands in beautifully for butter here, helping the cubes crisp up and develop that irresistible color without any dairy in sight. Turmeric and ginger bring a warm, earthy depth that makes the whole dish feel a little more interesting than your average roasted vegetable side. The real surprise is the finish — a drizzle of apple cider vinegar cuts through the natural sweetness just enough, and torn fresh basil adds a bright, herby lift that makes every bite feel alive. Spacing the pieces out on the baking sheet is the key move that separates truly caramelized edges from soggy disappointment, and the instructions walk you right through it. This is the kind of side dish that disappears fast at the table, whether you're serving it alongside a weeknight protein or bringing it to a gathering where guests have mixed dietary needs.
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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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