Nitrate & Nitrite Free Ginger-Lime Roasted Sweet Potatoes
Sweet potatoes are already a weeknight hero, but this version takes them somewhere genuinely exciting. Fresh ginger and lime zest bring a bright, zippy energy to every caramelized cube, while ground turmeric adds a warm, earthy depth and a gorgeous golden color. Coconut oil helps the edges crisp up beautifully in a hot oven, giving you that deeply roasted, almost candy-like exterior with a tender center. The whole lineup is naturally free of cured meats, processed additives, and anything that typically sneaks nitrates or nitrites into your plate — just real, whole ingredients doing all the work. A final drizzle of fresh lime juice right before serving keeps everything tasting vibrant and alive rather than heavy. A handful of cilantro scattered on top is optional, but it adds a pop of freshness that really ties the whole dish together. This one works just as well as a bold side dish as it does scooped straight from the bowl.
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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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