Mustard 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 layers in warm spice and bright, herby freshness that makes it genuinely hard to stop eating. Coconut oil helps the cubes crisp up beautifully, while turmeric and ginger add an earthy, aromatic depth without overwhelming the natural sweetness of the potato. A final drizzle of apple cider vinegar lifts everything at the end, cutting through the richness in a way that feels almost restaurant-worthy for such a low-effort dish. Scattered torn basil finishes it off with a pop of color and a fragrant, summery note that plays surprisingly well against the warm spices. For anyone navigating a mustard allergy or sensitivity, this recipe is a genuinely safe and satisfying option — no condiments, no spice blends with hidden ingredients, just clean, whole-food pantry staples you can verify yourself. It works beautifully as a weeknight side, a meal-prep staple, or even a base for a grain bowl. Serve it straight from the oven while the edges are still crispy for the best possible bite.
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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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