Nitrate & Nitrite Free Basil Roasted Sweet Potatoes
Sweet potatoes are already one of the most naturally vibrant ingredients you can work with, and roasting them at high heat takes that sweetness to a whole new level. The coconut oil helps the cubes caramelize beautifully at the edges while keeping the centers tender and creamy. A warm blend of turmeric and ginger gives every bite a gentle, earthy depth that feels almost exotic without being fussy. The real finishing move is the splash of apple cider vinegar and a handful of torn fresh basil — that bright, herby contrast right at the end makes the whole dish pop. Every ingredient here is clean and whole, which means you're not navigating any of the processed meats, cured products, or packaged seasonings that so often sneak unwanted additives onto your plate. It's a simple, stunning side that works alongside almost anything, and it comes together with minimal prep and a hot oven doing most of the heavy lifting.
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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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