Lupin 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 get old, and this version takes them somewhere genuinely special. Coconut oil helps the cubes crisp up beautifully, while turmeric and ginger add a warm, earthy depth that makes the whole dish feel a little more intentional than your average side. A splash of apple cider vinegar at the end brightens everything up, and the torn fresh basil on top brings a fragrant, herby finish that you didn't know sweet potatoes needed. The ingredient list is refreshingly short and completely whole-food — no flour blends, no legume-derived fillers, nothing that tends to sneak into packaged seasonings or pre-made sides. That makes it a genuinely reliable choice when you're cooking for someone who needs to avoid lupin, which can hide in flour mixes and spice blends more often than people expect. Spread the pieces out on the baking sheet so they roast rather than steam, flip them halfway through, and you'll get that irresistible caramelized edge every single time. It's the kind of side dish that disappears fast, so you might want to double the batch.
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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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