Brazil Nut Free Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are one of those simple pleasures that never gets old. Coconut oil helps everything crisp up beautifully, while minced garlic and fresh rosemary fill your kitchen with an aroma that makes it hard to wait for the timer. A pinch of turmeric and ground ginger add a subtle warmth that takes this well beyond basic roasted veg. Spreading the cubes in a single layer with space between each piece is the key move here — it's what separates truly caramelized edges from a soggy, steamed result. Every ingredient in this dish is straightforward and naturally free from tree nut concerns, so there's no label-reading stress involved. A scatter of fresh parsley at the end brightens the whole platter and makes it look like something you'd order at a restaurant. Serve it alongside a weeknight protein or bring it to a gathering — it disappears fast either way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!