Mediterranean Diet Friendly Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are one of those simple pleasures that never gets old, and this version takes things up a notch with warm spices and a bright herby finish. Turmeric and ginger give the cubes an earthy, aromatic depth that pairs beautifully with the natural sweetness of the potato, while a final drizzle of apple cider vinegar cuts through the richness and keeps every bite lively. Torn fresh basil scattered over the top adds a pop of color and a fragrant, almost floral note that makes this feel far more special than your average roasted vegetable side. The key to getting those gorgeous caramelized edges is spacing the pieces out on the baking sheet so they roast rather than steam — a small step that makes a big difference. Plant-forward, built around whole ingredients, and finished with good fats and fresh herbs, this dish fits naturally into a way of eating that prioritizes vegetables and real, recognizable food. It works as a hearty side alongside grilled fish or legumes, or honestly just on its own straight from the bowl.
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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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