Honey 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 gets old, and this version takes them somewhere genuinely exciting. Coconut oil helps the cubes crisp up beautifully, while turmeric and ginger add a warm, earthy depth that makes the whole tray smell incredible as it comes out of the oven. A splash of apple cider vinegar at the finish brightens everything up, cutting through the natural sweetness of the potato in the best possible way. Then comes the torn fresh basil — fragrant, a little peppery, and completely unexpected against that caramelized backdrop. Many roasted sweet potato recipes lean on sweeteners to build flavor, but this one proves you don't need them; the natural sugars in the potato do all the heavy lifting once that oven heat gets to work. Every ingredient here is straightforward and easy to source, so this is the kind of dish you can pull together on a weeknight without any fuss and still feel like you made something special.
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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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