Gelatin 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. Coconut oil helps them crisp up beautifully, while turmeric and ginger add a warm, earthy depth that makes the whole dish feel a little more special than your average side. A finishing drizzle of apple cider vinegar cuts through the natural sweetness just enough to keep every bite interesting. Then the torn fresh basil lands on top and pulls everything together with a bright, herby lift you won't see coming. For anyone navigating gelatin-free eating, this kind of recipe is a breath of fresh air — every single ingredient is straightforward and plant-based, with zero hidden additives to second-guess. It pairs well with just about anything, but honestly holds its own as the star of a simple weeknight plate.
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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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