MSG Free Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of life's simple pleasures, and this version takes that comfort to another level. 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 special than your average side. A splash of apple cider vinegar at the end brightens everything up, cutting through the natural sweetness in the best possible way. Then comes the torn fresh basil — fragrant, slightly peppery, and just unexpected enough to make people ask what's in this. Every single ingredient here is whole and clean, so there's no need to squint at a label wondering about hidden additives or flavor enhancers. It's the kind of dish that works alongside grilled proteins, grain bowls, or honestly just eaten straight from the serving bowl before it even hits the table.
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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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