Nutmeg Free Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges turn deep golden and caramelized are one of the most satisfying things you can pull out of the oven, and this version layers in serious flavor with fresh rosemary, minced garlic, and a warm hit of turmeric and ginger. Coconut oil helps everything crisp up beautifully while adding a subtle richness that pairs perfectly with the natural sweetness of the potatoes. Spacing the cubes out on the baking sheet is the key move here — it lets the heat circulate properly so you get that gorgeous roasted crust instead of soft, steamed chunks. Many spiced side dishes lean on nutmeg as a go-to warming note, but this recipe skips it entirely without sacrificing any depth or complexity. The combination of rosemary and ginger does all the heavy lifting, giving you something aromatic and bold that feels special enough for a dinner party but easy enough for a weeknight. A scatter of fresh parsley at the end brightens everything up and makes the 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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