Vegetarian Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are already a hard thing to resist, but the combination of turmeric, ginger, and fresh torn basil takes this dish somewhere genuinely special. Coconut oil helps the cubes crisp up beautifully in the oven, and spacing them out on the baking sheet means you get that satisfying roasted texture rather than a soggy steam situation. A finishing drizzle of apple cider vinegar brightens everything up and balances the natural sweetness of the potatoes in a way that feels almost restaurant-worthy. The fresh basil scattered on top at the end adds a pop of color and a herby lift that makes the whole bowl look as good as it tastes. This is the kind of side dish that quietly steals the show at dinner — simple enough for a weeknight but impressive enough to bring to a gathering. Every ingredient is straightforward and plant-based, so there's no need to scrutinize labels or swap anything out to keep it meat-free.
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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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