Walnut Free Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of those simple pleasures that never gets old. Coconut oil helps everything crisp up beautifully, while turmeric and ginger give the cubes a warm, earthy depth that makes this feel far more interesting than your average roasted veggie side. A finishing drizzle of apple cider vinegar cuts through the natural sweetness just enough to keep every bite bright and balanced. Then torn fresh basil goes on at the very end, adding a pop of herby fragrance that pulls the whole dish together. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and relies on nothing but wholesome pantry staples and fresh produce — no label-scanning required. It's the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or bringing it to a gathering where you need something crowd-pleasing and safe.
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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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