Paraben 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, and this version takes things up a notch with warm spices and a bright, herby finish. Coconut oil helps the cubes crisp beautifully in the oven, while turmeric and ginger add an earthy, subtly warming depth that makes the natural sweetness of the potato really sing. A splash of apple cider vinegar at the end cuts through the richness and lifts the whole dish, and the torn fresh basil scattered over the top gives it a fragrant, almost summery quality that feels unexpected and totally welcome. Every ingredient here is whole and straightforward, which matters when you're trying to avoid synthetic preservatives and additives that sneak into so many packaged seasonings and sauces. Keeping things clean doesn't mean keeping things boring — this dish proves that point pretty convincingly. It works as a hearty side alongside roasted proteins, or honestly just on its own straight from the bowl.
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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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