Gluten Free Ginger-Lime Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and turn deeply golden are already a crowd-pleaser, but the combination of fresh ginger, lime zest, and turmeric takes them somewhere genuinely exciting. Coconut oil helps everything crisp up beautifully while adding a subtle richness that plays perfectly against the bright citrus finish. Spacing the cubes out on the baking sheet is the key move here — it's what separates truly caramelized, slightly crispy edges from a soggy, steamed result. Every single ingredient in this recipe is naturally free of gluten, so there's no need to swap anything out or stress over labels. A drizzle of fresh lime juice right before serving wakes up all those warm, roasted flavors and keeps the dish feeling light despite how satisfying it is. Fresh cilantro scattered on top adds a pop of color and herbal brightness if you're into it, though it's just as good without. This one works as a vibrant side dish, a base for grain bowls, or honestly just eaten straight off the pan.
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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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