Pescatarian Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are already a hard dish to resist, and this version layers on warm turmeric, a hint of ginger, and a bright finish of apple cider vinegar and torn fresh basil. The coconut oil helps everything crisp up beautifully while adding a subtle richness that plays perfectly against the natural sweetness of the potatoes. Spacing the cubes out on the baking sheet is the small but crucial move that guarantees roasted edges instead of a steamed, soggy result. That final drizzle of vinegar cuts through the richness and wakes up every other flavor on the plate. It's a side dish that feels a little unexpected — earthy, aromatic, and genuinely vibrant — without requiring any complicated technique or hard-to-find ingredients. Whether you're building a plant-forward pescatarian spread or just need a reliable vegetable dish that actually gets people excited, this one delivers every time.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!