Cashew Free Ginger-Lime Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and turn deeply golden — this dish is the kind of simple side that quietly steals the show at the table. Coconut oil helps the cubes crisp up beautifully, while fresh ginger and lime zest bring a bright, zippy contrast to the natural sweetness of the potato. A pinch of turmeric adds warmth and a gorgeous golden hue without overpowering the other flavors. The finishing drizzle of fresh lime juice right before serving keeps everything tasting lively and vibrant rather than heavy. For anyone navigating tree nut allergies, this recipe is naturally free of cashews and relies on nothing more than whole, straightforward ingredients you can feel confident about. The optional cilantro is a nice touch if you have it on hand, but the dish holds its own without it. Whether you're serving it alongside a weeknight protein or bringing it to a gathering, it's the kind of crowd-pleaser that disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!