Black Pepper 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 get old. This version leans on fragrant rosemary, plenty of minced garlic, and a warm spice duo of turmeric and ginger to build layers of flavor that feel anything but plain. Coconut oil helps the cubes crisp up beautifully in the oven while keeping the whole dish completely free from black pepper — no sneaky seasoning blends, no spice mixes to decode on the label. Spacing the pieces out on the baking sheet is the key move here, giving each cube room to roast rather than steam so you get those irresistible caramelized edges. A final scatter of fresh parsley brightens everything up and makes the platter look as good as it tastes. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or bringing it to a holiday table.
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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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