Dairy 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 pan before they even make it to the table. Coconut oil stands in beautifully for butter here, giving each cube a lightly crisp exterior while keeping the inside fluffy and tender — no dairy needed, no compromises made. Fresh rosemary and four cloves of minced garlic do serious flavor work, and a pinch of turmeric and ground ginger add a warm, earthy undertone that makes this feel a little more interesting than your average roasted vegetable. The trick is spreading everything in a single layer with space between pieces so the oven heat can work its magic and roast rather than steam. A flip halfway through locks in that caramelized crust on all sides. Finish with a scatter of fresh parsley and you've got a vibrant, fragrant side that pairs with just about anything on the dinner 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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