Low Sugar Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes have a natural sweetness that needs absolutely no help from added sugar, and this recipe leans into that beautifully. Roasting them at high heat draws out their sugars and caramelizes the edges into something deeply golden and almost candy-like — all on their own. Coconut oil, minced garlic, fresh rosemary, turmeric, and ginger come together to create a savory, aromatic coating that makes every cube taste complex and satisfying. The trick of spreading the pieces in a single layer with space between them means you get that irresistible crispy edge rather than a soft, steamed texture. It's the kind of side dish that disappears fast at the table, even among people who aren't thinking about what's in it. A scatter of fresh parsley at the end adds a little brightness and color that makes the whole platter look like it came from a restaurant kitchen.
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Learn more →Ingredients
4 servings
- 2 lb sweet potatoes (about 2 large), peeled and cut into ¾-inch cubes
- 3 tbsp coconut oil, melted
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
For serving
- 1 tbsp fresh parsley, 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, combine the sweet potato cubes, melted coconut oil, garlic, rosemary, turmeric, ginger, and salt. Toss until every piece is evenly coated.
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