Nutmeg 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 carrying those bright, aromatic flavors into every cube. A final drizzle of fresh lime juice right before serving wakes the whole dish up with a little acidity that balances the natural sweetness perfectly. Many warming spice blends lean heavily on nutmeg to add depth, but this recipe skips it entirely and still delivers bold, complex flavor through ginger and turmeric alone — no substitutions needed. The technique matters too: spreading the pieces in a single layer with space between them means you get roasted, caramelized edges rather than a steamed, soft result. A scatter of fresh cilantro at the end adds a pop of color and herby freshness if you like it. This is the kind of simple side dish that disappears fast at the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!