Rice 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 get old. Coconut oil helps each cube crisp up beautifully, while fresh ginger and lime zest bring a bright, zippy contrast to the natural sweetness of the potato. A pinch of turmeric adds warmth and a gorgeous golden hue that makes the whole dish look as good as it tastes. Spacing the pieces out on the baking sheet is the key move here — it lets the oven do its roasting magic instead of steaming everything into mush. A final drizzle of fresh lime juice right before serving wakes everything up and ties the flavors together. This is the kind of side dish that works alongside grilled proteins, hearty salads, or really anything you're already making — no grains, no fillers, just bold, clean flavor from start to finish.
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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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