Macadamia Free Ginger-Lime Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and turn deeply golden are one of those simple pleasures that never gets old, and this version takes things up a notch with bright, bold flavors. Fresh ginger and lime zest go on before the oven, letting the heat coax out their warmth and fragrance, while a hit of ground turmeric gives every cube a gorgeous golden hue. Coconut oil is the fat of choice here, and it plays beautifully with the tropical notes already in the dish. Spacing the pieces out on the baking sheet is the key move — it means you get proper caramelization and crispy edges instead of soft, steamed cubes. A drizzle of fresh lime juice right before serving wakes everything up and keeps the flavors lively. Optional cilantro adds a pop of color and herbal freshness if you're into it. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight dinner or bringing it to a gathering.
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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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