AIP Friendly Rosemary-Garlic Roasted Sweet Potatoes

Sweet potatoes are one of those ingredients that genuinely shine under high heat, and roasting them at 425°F pulls out their natural sugars until the edges go deep golden and caramelized. Coconut oil stands in for butter or other fats here, making this completely grain-free, nightshade-free, and seed-free — hitting all the marks that make a side dish tricky to pull off on the autoimmune protocol. Minced garlic and finely chopped fresh rosemary get tossed right onto the cubes before they hit the oven, so the aromatics roast into the potato rather than sitting on top. A pinch of turmeric and ground ginger round out the spice blend with warmth and a subtle earthiness that feels intentional, not like an afterthought. The key technique is spacing — giving each cube room on the baking sheet means you get a proper roast with crispy edges instead of a steamed, soft pile. A scatter of fresh parsley at the end adds a little brightness and color. This makes four servings and comes together with minimal prep, which is exactly what you want when you're already managing a lot in the kitchen.

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