Lactose Free Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are already a hard dish to resist, but the finishing touches here take things somewhere genuinely special. Coconut oil replaces butter without any compromise — it encourages that gorgeous browning and adds a subtle richness that feels completely at home alongside warm turmeric and ginger. The spice combination gives the whole dish an earthy, slightly exotic warmth without being heavy or overpowering. A splash of apple cider vinegar right before serving cuts through the natural sweetness and ties everything together in a way that will make you wonder why you haven't been doing this all along. Torn fresh basil scattered over the top adds a bright, herby lift that makes the whole bowl feel vibrant and alive. This is the kind of side dish that disappears fast at the table — simple enough for a weeknight but interesting enough to bring to a gathering.
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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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