Xanthan Gum 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 add a warm, earthy depth that makes this feel far more interesting than your average roasted veggie side. A finishing drizzle of apple cider vinegar brightens the whole dish and balances the natural sweetness of the potatoes in a way that genuinely surprises you. Torn fresh basil scattered over the top adds a pop of color and a herby lift that ties everything together. This is the kind of recipe that works because every ingredient earns its place — no fillers, no binders, no additives that can sneak into processed seasonings or sauces. It comes together on a single baking sheet, which means cleanup is minimal and the payoff is maximum. Serve it straight from the bowl while it's hot and the basil is still fragrant.
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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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