Fish 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 roasted veggie. A finishing drizzle of apple cider vinegar cuts through the natural sweetness just enough to keep every bite interesting. Then torn fresh basil goes on at the very end, bringing a bright, herby lift that ties the whole thing together. This is the kind of dish that works alongside almost anything — grain bowls, roasted chicken, or just eaten straight from the serving bowl. Everything on the ingredient list is straightforward and plant-based, so there's zero guesswork about hidden seafood derivatives or fish-based sauces sneaking in. It's vibrant, wholesome, and genuinely hard to stop eating.
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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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