Hazelnut Free Ginger-Lime Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and turn deeply golden are already a weeknight win — but the combination of fresh ginger, lime zest, and turmeric takes them somewhere genuinely exciting. The coconut oil helps every cube crisp up beautifully while carrying those bold, aromatic flavors into each bite. Spacing the pieces out on the baking sheet is the small but crucial move that gives you that irresistible caramelized edge instead of a soggy pile. A final drizzle of fresh lime juice right before serving brightens the whole dish and keeps it tasting vibrant rather than heavy. The ingredient list is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden nut oils sneaking in through a spice blend or cooking fat. Fresh cilantro scattered on top adds a pop of color and a herby lift if you're into it, though the dish holds its own without it. This one works just as well as a weeknight side as it does on a holiday table.
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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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