Nutmeg 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 food foundation somewhere genuinely exciting. Coconut oil helps the cubes crisp up beautifully, while turmeric and ginger bring a warm, earthy depth that feels a little unexpected without being overwhelming. A splash of apple cider vinegar at the end cuts through the natural sweetness and ties everything together, and the torn fresh basil on top adds a bright, herby finish that makes the whole dish feel fresh and vibrant. For anyone who needs to avoid nutmeg — a spice that sneaks into a surprising number of roasted vegetable recipes and spice blends — this one is completely clear of it, relying instead on that golden turmeric-ginger combo for its warmth. The technique is straightforward: spread the pieces out so they roast rather than steam, flip once, and let the oven do the work. It's the kind of side dish that disappears fast, whether you're serving it alongside a weeknight dinner or bringing it to a gathering.
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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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