Gluten Free Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are one of those simple pleasures that never gets old. Coconut oil helps the cubes crisp up beautifully in the oven, while turmeric and ginger add a warm, earthy depth that makes this feel like way more than a basic side dish. The trick of spreading everything in a single layer with space between pieces means you get genuine roasted caramelization rather than soggy, steamed chunks — a small step that makes a huge difference. A splash of apple cider vinegar at the end brightens all those rich, toasty flavors, and the torn fresh basil scattered on top adds a pop of color and herby freshness that ties the whole bowl together. Every ingredient here is naturally free from gluten, so there's no swapping, substituting, or label-reading required — just straightforward, wholesome cooking. This one works equally well as a weeknight side, a meal-prep staple, or a dish you'd proudly bring to a dinner party without any caveats.
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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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