Oats Free Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are one of life's simple pleasures, and this version takes them somewhere genuinely special. Coconut oil helps the cubes crisp up beautifully in the oven, while turmeric and ginger add a warm, earthy depth that makes the natural sweetness of the potato pop. A finishing drizzle of apple cider vinegar cuts through the richness just enough to keep every bite bright and balanced. Then comes the torn fresh basil — scattered on at the very end — which brings an herby, almost floral note that you wouldn't expect but absolutely won't want to leave out. The whole thing is naturally free from grains and cereals, so there's zero need to scan labels or worry about hidden ingredients sneaking in. It works beautifully as a weeknight side, a meal-prep staple, or even a centerpiece dish for a casual dinner spread.
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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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