Peanut Free Rosemary-Garlic Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until their edges go deep golden and caramelized are one of those simple pleasures that never gets old. Coconut oil helps everything crisp up beautifully, while minced garlic and fresh rosemary fill your kitchen with an aroma that makes it genuinely hard to wait. A pinch of turmeric and ground ginger add a subtle warmth that lifts the natural sweetness of the potato without overpowering it. Spacing the cubes out on the baking sheet is the small but crucial step that separates truly roasted, slightly crispy pieces from a soggy, steamed pile — and this recipe walks you through exactly that. Every ingredient here is straightforward and naturally free from peanuts or peanut-derived oils, so there's no label-scanning stress involved. A scatter of fresh parsley at the end adds a pop of color and a little brightness that makes the whole platter look as good as it tastes. This one works equally well as a weeknight side or something impressive enough to bring to a holiday table.
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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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