Pregnancy Friendly Basil Roasted Sweet Potatoes
Sweet potatoes are one of those ingredients that practically beg to be on the table when you're eating for two — they're loaded with folate, vitamin A, and natural sweetness that satisfies cravings without any guilt. Roasting them at high heat in coconut oil coaxes out deep caramelization and golden edges that make this feel like a real treat rather than a "healthy" obligation. The warm spices — turmeric and ginger — add gentle anti-inflammatory flavor without any heat that might upset a sensitive stomach. A finishing splash of apple cider vinegar brightens everything up, and the torn fresh basil adds a pop of color and freshness that makes the whole bowl look as good as it tastes. Everything here is straightforward and whole-food, so you know exactly what's going into your body — no mystery additives or processed shortcuts. It comes together on a single sheet pan, which means less cleanup and more time to put your feet up.
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!