Hazelnut 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 get old. Coconut oil helps the cubes crisp up beautifully, while turmeric and ginger bring a warm, earthy depth that makes this side dish feel anything but ordinary. A finishing drizzle of apple cider vinegar cuts through the natural sweetness just enough to keep every bite interesting, and the torn fresh basil adds a bright, herby lift that ties everything together. For anyone navigating a tree nut allergy or sensitivity, roasted vegetable dishes can still be a minefield when pre-seasoned blends or flavored oils sneak in unexpected ingredients — here, every component is straightforward and easy to verify. The ingredient list is short, the technique is hands-off, and the result looks genuinely impressive on the table. It works equally well as a weeknight side or a dish you'd proudly bring to a dinner party.
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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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