Caramelized sweet potato cubes get roasted until their edges turn deep golden and their centers go tender, then tossed warm with a bright, tangy dressing of apple cider vinegar, olive oil, turmeric, and ginger. Crisp bacon pieces bring smoky crunch, while a handful of scallions, parsley, and chives keep every bite fresh and herby. The whole thing comes together on one baking sheet and one skillet, making it an easy side dish or a hearty lunch on its own. A touch of raw honey rounds out the dressing without tipping the balance into sweet, letting the turmeric and ginger really come through. Serve it warm off the pan or let it sit and eat at room temperature — either way, it holds up beautifully. It's a satisfying, produce-forward dish that fits naturally into a Paleo table.
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Preheat the oven to 425°F (220°C). Spread the sweet potato cubes on a large rimmed baking sheet in a single layer, drizzle with 2 tbsp olive oil, and sprinkle with 1/4 tsp of the sea salt. Toss to coat, then spread back into a single layer.
Roast the sweet potatoes for 25–30 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in without resistance. Transfer to a large mixing bowl and let cool for 5 minutes.
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