Oats Free Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges caramelize and turn deep golden — this is the kind of side dish that disappears from the table before anything else. Coconut oil helps the cubes crisp up beautifully, while minced garlic, fresh rosemary, turmeric, and ginger layer in warmth and fragrance that make the whole kitchen smell incredible. The technique is simple: spread everything out in a single layer so the oven's heat can do its job, flip halfway through, and let those edges get properly golden rather than soft and steamed. For anyone navigating grain sensitivities, this recipe is naturally free of any oat-based ingredients — every component is a whole food you can feel confident about. It works just as well as a weeknight side alongside roasted chicken as it does on a holiday spread. A scatter of fresh parsley at the end adds a pop of color and brightness that makes the whole platter look like you put in way more effort than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!