Brazil Nut Free Ginger-Lime Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and turn deeply golden are one of those simple pleasures that never get old, and this version takes things up a notch with bright, punchy flavors. Fresh ginger and lime zest go on before the oven, letting the heat coax out their fragrance while the coconut oil helps everything crisp up beautifully. A touch of turmeric adds warmth and a gorgeous golden hue that makes the whole dish look as good as it tastes. The real finishing move is a drizzle of fresh lime juice right before serving — it wakes everything up and balances the natural sweetness of the potatoes perfectly. Optional cilantro scattered on top adds a pop of color and herby freshness if you're into it. The ingredient list is short, straightforward, and completely free of tree nut concerns, so you can cook and serve this with total confidence. It works as a vibrant side dish alongside almost anything, and honestly, it's the kind of recipe you'll find yourself making on repeat.
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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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