Macadamia Free Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are one of life's simple pleasures, and this version takes them somewhere genuinely special. Coconut oil helps the cubes crisp up beautifully in the oven, while turmeric and ginger add a warm, earthy depth that makes the natural sweetness of the potato pop. A final drizzle of apple cider vinegar brightens everything up, cutting through the richness just enough to keep each bite lively. Then comes the torn fresh basil — scattered on at the very end so it stays fragrant and vibrant rather than wilting into the heat. It's the kind of side dish that looks effortless but tastes like you actually thought about it. Many roasted vegetable recipes sneak in nut-based oils or garnishes that can be tricky to navigate, but every ingredient here is straightforward and easy to verify. Serve it straight from the bowl while it's still hot and the basil is at its most fragrant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!