Turkey Free Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are one of life's simple pleasures, and this version takes that comfort to a whole new level. Coconut oil helps the cubes crisp up beautifully in the oven, while turmeric and ginger add a warm, earthy depth that makes every bite feel a little more special. The real surprise comes at the end — a drizzle of apple cider vinegar and a handful of torn fresh basil brighten the whole dish and keep it from feeling heavy. Spacing the pieces out on the baking sheet is the key move here, letting the oven do its roasting magic rather than steaming the potatoes into mush. This is the kind of side dish that works just as well on a weeknight dinner table as it does at a holiday spread, and it happens to be completely free of poultry in any form — no hidden broths, no meat-based fats, nothing to second-guess. Every ingredient is straightforward and plant-based, so what you see is exactly what you get. Serve it straight from the bowl while it's still hot and the basil is fragrant for the best possible bite.
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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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