Cinnamon Free Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes are practically begging to be roasted, and this herb-forward version delivers caramelized edges, tender centers, and a savory depth that makes it hard to stop at one bite. Coconut oil helps the cubes get beautifully golden at high heat, while fresh rosemary and minced garlic create an aromatic crust that smells incredible the moment it hits the oven. A touch of turmeric and ground ginger round out the flavor without leaning into the warm, sweet spice blends that so many sweet potato recipes default to — making this a genuinely safe and satisfying option when cinnamon is off the table. It's a reminder that sweet potatoes don't need to taste like dessert to be absolutely irresistible. The trick is giving each cube enough room on the baking sheet so the heat can do its job and roast rather than steam, which is what gets you those deep golden, slightly crispy edges. A scatter of fresh parsley at the end adds a pop of color and a clean, bright finish. This one works just as well as a weeknight side as it does on 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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