BHA & BHT Free Ginger-Lime Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deeply golden and caramelized are already hard to resist — but pairing them with fresh ginger, lime zest, and turmeric takes the whole thing somewhere genuinely exciting. Coconut oil helps every cube crisp up beautifully while keeping the ingredient list completely clean and free from the synthetic preservatives that sneak into so many packaged cooking oils and spice blends. Spreading the pieces in a single layer is the key move here, giving each cube room to roast rather than steam, so you get that satisfying caramelized bite all the way around. A drizzle of fresh lime juice right before serving brightens everything and cuts through the natural sweetness of the potato in the best possible way. Optional cilantro adds a pop of color and a little herbal freshness if you want it. This is the kind of side dish that disappears fast — vibrant, warming, and made entirely from whole, recognizable ingredients you can feel good about.
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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
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- ½ tsp ground turmeric
- ¾ tsp fine sea salt
- 1 tbsp fresh lime juice (from about 1 lime)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, toss the sweet potato cubes with the melted coconut oil, grated ginger, lime zest, turmeric, and salt until every piece is evenly coated.
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