Beef Free Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of the great simple pleasures of home cooking, and this version takes that foundation somewhere genuinely special. Coconut oil, minced garlic, fresh rosemary, turmeric, and a hint of ground ginger coat every cube before they hit the oven, building layers of warmth and fragrance that fill the kitchen as they roast. The trick of spreading the pieces in a single layer with space between them means you get real caramelization rather than steaming — crispy, slightly crunchy edges with a tender, fork-soft center. Everything here is straightforwardly plant-based and built from whole ingredients, so there's zero guesswork about what's in the dish. It works beautifully as a hearty side alongside grains or greens, but honestly a bowl of these straight off the pan needs no accompaniment. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look as good as it tastes.
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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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