Soy 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 foundation somewhere genuinely exciting. Coconut oil helps the cubes crisp up beautifully while turmeric and ginger add a warm, earthy depth that makes the whole pan smell incredible. A splash of apple cider vinegar at the end brightens everything up, cutting through the natural sweetness in the best possible way. Then comes the torn fresh basil — fragrant, a little peppery, and just unexpected enough to make people ask what's in this. Every ingredient here is clean and straightforward, so there's no need to scrutinize labels for hidden soy derivatives that sneak into so many packaged seasonings and cooking oils. The technique is simple too: spread the pieces out, give them space, flip once, and let the oven do the heavy lifting. It's the kind of side dish that disappears fast and earns a permanent spot in your weeknight rotation.
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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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