Eggless 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 classic technique somewhere genuinely exciting. Coconut oil helps the cubes crisp up beautifully, while turmeric and ginger add a warm, earthy depth that makes the natural sweetness of the potato pop. A finishing drizzle of apple cider vinegar cuts through the richness just enough to keep every bite bright and balanced. Then comes the torn fresh basil — scattered on at the very end so it stays fragrant and vivid — and suddenly this is a side dish that feels almost fancy. The whole thing comes together with one bowl, one baking sheet, and zero fuss, making it an easy win for weeknight dinners or a colorful addition to a bigger spread. Every ingredient here is straightforwardly plant-based and egg-free, so there's nothing to swap or second-guess — just honest, wholesome produce doing its best work.
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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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