Pork Free Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are already hard to resist, but this version takes things a step further with warm turmeric, a hint of ginger, and a finishing hit of apple cider vinegar that brightens every bite. The torn fresh basil scattered on top adds a fragrant, herby contrast that makes the whole dish feel a little unexpected and a lot impressive. Coconut oil is the fat of choice here, giving the cubes a subtle richness while helping them crisp up beautifully in the oven. Spacing the pieces out on the baking sheet is the key move — it lets the heat circulate and creates that caramelized edge rather than a soggy steam situation. Every ingredient in this dish is naturally plant-based and free from any meat products, so it works effortlessly as a side for a wide range of tables and dietary needs. Serve it straight from the bowl while it's still hot and the basil is just starting to wilt — that's when it's at its absolute best.
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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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