Seed Oil Free Ginger-Lime Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deeply golden and caramelized are already a hard thing to resist — add fresh ginger, lime zest, and turmeric to the mix and you've got a side dish that genuinely steals the show. Coconut oil is the fat of choice here, which means you're completely clear of the refined vegetable and seed oils that sneak into so many roasted vegetable recipes. It also handles the high oven heat beautifully, helping those cut edges crisp up and caramelize rather than just soften. The trick of spreading the cubes in a single layer with space between them is what separates truly roasted sweet potatoes from steamed, mushy ones — and it makes all the difference. A drizzle of fresh lime juice right before serving brightens everything up and keeps the warm spice from feeling heavy. Optional cilantro adds a pop of color and a little herbal lift if you're into it. This one works as a weeknight side, a meal-prep staple, or an easy dish to bring to a table where you want something vibrant and crowd-pleasing without any compromise on ingredients.
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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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