Fructose Free Basil Roasted Sweet Potatoes
Sweet potatoes can feel like a tricky call when you're watching fructose intake, but this roasted side keeps things clean and genuinely delicious. Coconut oil, turmeric, ginger, and sea salt do the heavy lifting in the flavor department, creating a warm, earthy coating that caramelizes beautifully at high heat. The trick of spreading the cubes in a single layer with space between them means you get those gorgeous golden edges instead of a soggy, steamed result. A finishing drizzle of apple cider vinegar cuts through the natural sweetness of the potato just enough to keep every bite balanced and bright. Torn fresh basil scattered over the top adds a pop of color and an herby lift that makes this feel far more special than a basic roasted vegetable. It comes together with minimal prep and a straightforward oven roast, so it fits easily into a weeknight dinner without any stress.
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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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