Pecan Free 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. Coconut oil helps every cube crisp up beautifully, while minced garlic and fresh rosemary fill your kitchen with an aroma that makes it hard to wait. A pinch of turmeric and ground ginger add a subtle warmth that elevates this well beyond basic roasted veg. The trick of spreading pieces in a single layer with space between them means you get that satisfying roasted texture instead of soggy, steamed cubes — a small step that makes a big difference. Everything here is straightforward pantry and produce, so there's no need to scan labels or worry about cross-contact from tree nuts hiding in a spice blend or coating. Finish with a scatter of fresh parsley for a pop of color and you've got a side dish that looks 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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