Lactose Free Ginger-Lime Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and deepen into something almost candy-like — this dish is a serious crowd-pleaser that happens to be completely dairy-free by nature. Coconut oil stands in beautifully for butter, giving each cube a rich, golden crust without a drop of lactose in sight. Fresh ginger and lime zest bring a bright, zippy contrast to the natural sweetness of the potato, while ground turmeric adds a warm, earthy undertone and a gorgeous golden color. The trick to getting those deeply caramelized edges is spreading the pieces out so they roast rather than steam — a small step that makes a huge difference. A final drizzle of fresh lime juice right before serving wakes everything up and keeps the flavors lively. Optional cilantro adds a pop of freshness if you're into it, but the dish holds its own either way. 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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