Dairy Free Ginger-Lime Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and turn deeply golden are already hard to resist — but layering in fresh ginger, lime zest, and turmeric takes them somewhere genuinely exciting. Coconut oil stands in beautifully for butter here, giving every cube a rich, slightly nutty coating that crisps up in the oven without any dairy required. The trick of spacing the pieces out on the baking sheet means you get real roasted edges rather than soft, steamed chunks — a small step that makes a big difference. A final drizzle of fresh lime juice right before serving brightens everything up and keeps the flavors lively. Optional cilantro adds a fresh, herby finish if you're into it. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or bringing it to a potluck where people have mixed dietary needs.
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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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