Seeds 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 them somewhere genuinely special. 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 pop. A finishing drizzle of apple cider vinegar cuts through the richness just enough to keep every bite bright and balanced. Then comes the torn fresh basil — scattered on at the very end so it stays vibrant — and suddenly this humble side dish feels like something you'd order at a restaurant. The whole thing is completely free of seeds at every step, from the fat used for roasting to the herbs and spices, so there's no need to scrutinize labels or swap anything out. It's the kind of recipe that works just as well on a busy weeknight as it does alongside a more elaborate spread.
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!