Macadamia 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. Here, fragrant rosemary and plenty of minced garlic do the heavy lifting on flavor, while turmeric and ginger add a warm, earthy undertone that makes every bite feel a little more interesting. Melted coconut oil coats each cube beautifully, helping the outsides crisp up while the insides stay tender and creamy. The trick of spreading the pieces in a single layer with space between them is what separates truly roasted sweet potatoes from a soggy, steamed disappointment — and this recipe gets that detail exactly right. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes. It works equally well as a weeknight side, a meal-prep staple, or a crowd-pleasing addition to a holiday spread. The ingredient list is short, straightforward, and completely free of any sneaky nut-based oils or additives, so you can cook with total confidence.
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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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