High Fructose Corn Syrup Free Basil Roasted Sweet Potatoes
Sweet potatoes are naturally sweet without any added syrups, making them one of the easiest whole foods to work with when you're cutting out processed sweeteners entirely. Roasting them at high heat in coconut oil is what unlocks that deep, caramelized edge — no sugary glaze needed, just honest heat doing its job. A pinch of turmeric and ground ginger add warmth and a subtle earthiness that makes the dish feel layered and intentional rather than plain. The real surprise is the finish: a drizzle of apple cider vinegar and a handful of torn fresh basil brighten everything up and keep the flavors from feeling heavy. It's a side dish that genuinely earns its place on the table, whether you're serving it alongside a weeknight protein or bringing it to a gathering where people have different dietary needs. Every ingredient here is straightforward and unprocessed, so you can cook with confidence knowing exactly what's going into the bowl.
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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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