Rice Free Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of life's simple pleasures, and this version takes that comfort to another level. 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 really sing. The trick of spacing the pieces out on the baking sheet means you get proper roasting — not steaming — so every bite has that satisfying contrast of tender inside and slightly crisp edge. A splash of apple cider vinegar at the end cuts through the richness and brightens the whole dish in a way that feels almost surprising. Then comes the torn fresh basil, which adds a fragrant, herby finish that makes this feel far more special than a standard side dish. Everything here is naturally grain-free and built from whole, straightforward ingredients, so there's no need to scrutinize labels or swap anything out. It works beautifully alongside roasted proteins, tucked into a grain-free bowl, or honestly just eaten straight from the serving dish.
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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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