Mushroom 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 far more interesting than your average roasted vegetable. A finishing drizzle of apple cider vinegar cuts through the natural sweetness just enough to keep every bite bright and balanced. Then the torn fresh basil lands on top and the whole thing smells absolutely incredible. For anyone navigating a diet that rules out fungi, this is the kind of side dish that requires zero substitutions or label-checking — every ingredient is clean and straightforward. It pairs well with just about any protein or grain, and the vibrant color alone makes it a showstopper on 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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