Mustard Free Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go 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 helps everything 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 single-layer roasting method is key — giving each cube its own space means you get that satisfying caramelized edge instead of a soggy steam situation. For anyone navigating a mustard allergy or sensitivity, this recipe is a genuinely easy win: every ingredient is straightforward, and there's nothing hiding in a sauce or spice blend that could cause concern. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look as good as it tastes.
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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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