Chestnut Free Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are one of those side dishes that disappear from the platter before you even sit down. Coconut oil helps every cube crisp up beautifully, while minced garlic and fresh rosemary fill the kitchen with an aroma that makes the whole house feel like a restaurant. A pinch of turmeric and ground ginger add a subtle warmth that makes the natural sweetness of the potatoes really sing. The technique here is simple but deliberate — spreading the pieces in a single layer with space between them means you get roasted, not steamed, and that difference shows in every caramelized bite. A final scatter of fresh parsley brightens the whole dish right before serving. For anyone navigating tree nut concerns, this recipe is built entirely on whole, straightforward ingredients with no hidden surprises — just honest, pantry-friendly staples that come together fast.
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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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