Eggless Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and turn deep golden are one of those simple pleasures that never gets old. Melted coconut oil coats every cube and helps them crisp up beautifully in the oven, while minced garlic and fresh rosemary bring a savory, aromatic punch that makes the whole kitchen smell incredible. A touch of turmeric and ground ginger add warmth and a subtle earthiness that rounds out the flavor without overpowering the natural sweetness of the potato. The technique here is key — spreading the pieces in a single layer with space between them means they roast rather than steam, giving you those irresistible caramelized edges every time. Everything in this dish is naturally free of eggs, so there's no swapping or substituting required — just straightforward, wholesome ingredients that do all the work. A scatter of fresh parsley at the end adds a pop of color and a little brightness to 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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