Paleo 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, and this version takes them somewhere really special. Coconut oil stands in for butter or any other fat, letting every cube crisp up beautifully while keeping things completely grain- and dairy-free. The combination of fresh rosemary, minced garlic, turmeric, and ginger creates a savory, aromatic crust that makes the whole kitchen smell incredible while they're in the oven. Spacing the pieces out on the baking sheet is the key move here — it's what separates truly roasted, caramelized bites from a soggy, steamed pile. A scatter of fresh parsley at the end adds a bright pop of color and a little freshness to balance all that warmth. This is the kind of side dish that disappears fast, whether you're serving it alongside a weeknight protein or bringing it to a gathering where people are eating clean.
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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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