Whole 30 Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and turn deep golden are one of those simple pleasures that never gets old. Coconut oil helps the cubes crisp up beautifully in the oven, while turmeric and ginger add a warm, earthy depth that makes this feel like so much more than a basic side dish. The trick of spacing the pieces out on the baking sheet is what separates truly roasted sweet potatoes from soggy, steamed ones — and it makes all the difference. A splash of apple cider vinegar right before serving brightens everything up and balances the natural sweetness of the potatoes in the best way. Torn fresh basil scattered over the top adds a pop of color and a herby, aromatic finish that feels almost fancy for how little effort it takes. Every ingredient here is clean and compliant, so there's no label-reading or substitution stress — just straightforward, satisfying cooking that fits seamlessly into a reset eating plan.
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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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