Seed Oil Free Basil Roasted Sweet Potatoes
Sweet potatoes are already one of the most naturally satisfying vegetables out there, and roasting them at high heat in melted coconut oil takes them somewhere truly special — deeply caramelized edges, creamy centers, and a warmth from turmeric and ginger that makes the whole kitchen smell incredible. Coconut oil is the key move here, standing in for the canola, sunflower, or vegetable oils that sneak into so many roasted vegetable recipes and making this a genuinely clean, seed-oil-free side dish. The technique matters too: spreading the cubes in a single layer with space between them means you get that golden, slightly crispy exterior instead of a soggy steam situation. A splash of apple cider vinegar at the end brightens everything up and balances the natural sweetness of the potato, while torn fresh basil adds a pop of color and an herby lift that feels almost unexpected. It's the kind of finishing touch that makes a simple side dish feel like something you'd order at a restaurant. Serve it straight from the bowl while it's hot — these are at their absolute best the moment they come out of the oven.
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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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