Yeast Free Basil Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of the great simple pleasures of cooking, and this version takes that foundation somewhere genuinely exciting. Coconut oil helps the cubes crisp up beautifully, while turmeric and ginger add a warm, earthy depth that makes the whole dish feel a little more special than your average side. A splash of apple cider vinegar at the end brightens everything up, cutting through the natural sweetness in the best possible way. Torn fresh basil scattered over the top brings a fragrant, herby finish that you really don't want to skip. For anyone navigating a yeast-free lifestyle, this recipe is a clean win — every ingredient is straightforward, and there's nothing hidden to second-guess. It works as a hearty side alongside grilled proteins or grain bowls, but honestly it's satisfying enough to eat straight from the serving bowl.
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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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