Almond Free Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of those simple pleasures that never gets old. Coconut oil helps every cube crisp up beautifully while carrying the bold flavors of minced garlic, fresh rosemary, turmeric, and ginger into every bite. The combination of warm spice and fragrant herbs makes this feel far more special than a basic side dish — it's the kind of thing guests ask about. Spacing the cubes out on the baking sheet is the key move here, giving each piece room to roast rather than steam, so you get those irresistible caramelized edges instead of a soft, soggy result. A scatter of fresh parsley at the end adds a pop of color and brightness that pulls everything together. Every ingredient in this dish is naturally free from tree nuts, so there's no label-reading stress or substitution gymnastics required — just straightforward, wholesome cooking you can feel good about.
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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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