Legume 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. Coconut oil helps the cubes crisp up beautifully, while turmeric and ginger add a warm, earthy depth that makes this feel like so much more than a basic side dish. A finishing drizzle of apple cider vinegar brightens everything up, and the torn fresh basil on top brings a pop of color and herby freshness that ties it all together. For anyone navigating a legume-free lifestyle, this is the kind of dish that proves you are not missing out — no beans, no lentils, no soy, just clean and satisfying whole-food ingredients. The trick to getting that gorgeous caramelization is spreading the pieces in a single layer with space between them, so they roast rather than steam. It comes together with minimal prep and a pantry-friendly spice lineup, making it an easy weeknight win or a crowd-pleasing addition to a weekend spread.
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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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